Lemon Gingerbread Cake
2 tablespoons margarine softened
2 teaspoons grated lemon rind
1 egg white
1/2 cup nonfat buttermilk
1/2 cup molasses
1 cup all-purpose flour
1/2 cup whole-wheat flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
Vegetable cooking spray
2 teaspoons 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
Combine buttermilk and molasses; set aside.
Combine all-purpose flour, whole-wheat 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 8-inch square baking pan coated with
Bake at 350ºF for 25 minutes or until a wooden pick inserted
in center comes out clean. Yield: 9 servings Notes: Cool completely in pan on a
wire rack; sprinkle with powdered sugar.