A little slice of sunshine.

Today I needed to bake something. It's been raining (literally) for 2 days straight. I have cabin fever! I wanted it to be something I could make relatively quickly without a ton of fuss, but as usual, it needed to be from scratch (I have my pride!) and relatively healthy. I found a whole wheat lemon cake recipe on Nigella Lawson’s website. It didn't call for icing (some cake!) but I was envisioning a Starbucks lemon pound cake icing on top so I whipped some up and loaded it heavy with lemon juice.

Whole Wheat (Iced) Lemon Cake
serves 16  at 5 WW Pts+ per serving.

Ingredients

·         2 cups whole wheat flour

·         1 ¼ cups dark brown sugar

·         1 stick butter

·         ¾ cup egg whites (or 4 eggs)

·         1 tablespoon cream cheese

·         Zest of 2 lemons

·          Juice of 2 lemons (separated)

·         1 teaspoon baking powder

·         1 teaspoon baking soda

·         1 cup confectioner’s sugar

Method

1.      Preheat oven to 375ºF

2.      Sift the flour, baking powder, and baking soda, into a bowl and throw out anything that doesn't sift through.

3.      Add the sugar into the bowl.

4.      Melt the butter in a microwave or pan and add to bowl.

5.      Add the eggs and combine the ingredients well.

6.      Stir in the lemon juice and lemon rind.

7.      Add the cream cheese, as much as you can get on a spoon and mix it in well.

8.      Put mixture in a prepared cake tin.(I used a bread tin)

9.      Bake in the oven until cooked,

10.  Let it cool & make the icing!

ICING:

11.  Sift confectioner’s sugar into a mixing bowl

12.  Juice the 2^nd lemon into the mixing bowl and beat till smooth and consistent.  

13.  Drizzle over cooled cake and let it firm.