Diabetes Forecast

Lemon Torte

Per Serving

Lemon Torte

Makes: 14
Serving Size: 1 slice
Calories 250
Fat 9 g
Saturated Fat 0.8 g
Trans Fat 0 g
Carbohydrate 38 g
Fiber 0 g
Sugars 20 g
Cholesterol 30 mg
Sodium 105 mg
Protein 4 g
Choices: Carbohydrate 2.5, Fat 2
  • Makes: 14
  • Serving Size: 1 slice
  • Preparation Time: 25 minutes
  • Cooking Time: 1 hour


Cooking spray
1/2 cup canola oil
1 1/4 cups Splenda for baking
2 whole eggs
4 egg whites
1 cup nonfat lemon yogurt
Grated zest and juice of 1 lemon
1 Tbsp. vanilla
2 1/4 cups cake flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. cream of tartar
pinch salt
1/4 cup confectioners sugar


  1. Coat a 9-inch round cake pan with cooking spray. Preheat the oven to 325°F.
  2. In a medium bowl, beat the oil and the Splenda. Add the eggs and egg whites, one at a time, beating after each addition. Add the yogurt and beat it in; then beat in the lemon zest and juice and vanilla.
  3. Combine the flour with the baking powder, baking soda, cream of tartar, and salt. Add the flour to the egg mixture slowly, and fold gently. Pour the batter into the prepared pan. Set in the lower part of the oven and bake 1 hour. Remove the cake from the oven and let cool. Sprinkle with confectioners sugar.

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