Berry Lemon Cake Recipe
Servings: 10
Ingredients
- 18 1/4 ounce Lemon cake mix
- 1 tsp Baking pwdr
- 1 c. Blueberries
- 8 ounce Fat-free lowfat sour cream, at room temperature
- 4 x Egg whites -- whipped
- 1 Tbsp. Oil
- 1 tsp Lemon peel -- grated
Directions
- Oven at 350. Prepare a 12-c. Bundt pan with cooking spray and flour; set aside. In a mixing bowl combine cake mix and baking pwdr; set aside. In another mixing bowl, combine blueberries, lowfat sour cream, egg whites, oil, and lemon peel. Mix dry ingredients with wet ingredients just till moistened.
- Pour batter into prepared pan. Bake for 40 min. Serving Ideas Serve hot or possibly cold with powdered sugar or possibly whipped cream.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 38g | |
| Recipe makes 10 servings | |
| Calories 64 | |
| Calories from Fat 52 | 81% |
| Total Fat 5.88g | 7% |
| Saturated Fat 2.72g | 11% |
| Trans Fat 0.04g | |
| Cholesterol 12mg | 4% |
| Sodium 144mg | 6% |
| Potassium 43mg | 1% |
| Total Carbs 2.72g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 2.2g | 1% |
| Protein 0.58g | 1% |
