Recipe - Lemon Gingerbread Cake

2 tablespoon Sugar
2 tablespoon Margarine, softened
2 teaspoon Grated lemon rind
1 Egg white
One half cup Nonfat buttermilk
One half cup Molasses
1 cup Allpurpose flour
One half cup Wholewheat flour
One half teaspoon Baking soda
One fourth teaspoon Salt
One fourth teaspoon Ground ginger
One fourth teaspoon Ground cinnamon
Vegetable cooking spray
2 teaspoon Powdered sugar

Cream sugar and margarine at medium speed of an electric mixer until light
and fluffy (about 5 minutes). Add lemon rind and egg white; beat at medium
speed until well blended.

Combine buttermilk and molasses; set aside. Combine allpurpose flour,
wholewheat flour, baking soda, salt, ginger, and cinnamon. With mixer
running at low speed, add flour mixture to creamed mixture alternately with
buttermilk mixture, beginning and ending with flour mixture.

Pour batter into an 8inch square baking pan coated with cooking spray.
Bake at 350 degrees for 25 minutes or until a wooden pick inserted in
center comes out clean. Yield: 9 servings (serving size: 1 [21/2inch]
square).

Per serving: 164 Calories; 3g Fat (15% calories from fat); 3g Protein; 32g
Carbohydrate; 0mg Cholesterol; 179mg Sodium

NOTES : Cool completely in pan on a wire rack; sprinkle with powdered
sugar.

Recipe by: Cooking Light, May 1994, page 89

Posted to MCRecipe Digest V1 #424 by igor@digex.net on Jan 28, 1997.