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Categories:
butter Splenda sugar substitute eggs creamy applesauce lemon zest vanilla coloring flour baking powder salt light cream cheese Splenda sugar substitute lemon zest
Viewed: 33 - Published at: 8 years agoIngredients
- 14 cup butter, softened
- 12 cup Splenda sugar substitute
- 2 eggs
- 12 cup unsweetened creamy applesauce
- 2 tablespoons lemon zest
- 2 teaspoons vanilla
- 2 drops yellow food coloring (obtional)
- 1 cup flour
- 1 teaspoon baking powder
- 14 teaspoon salt
- 12 cup light cream cheese
- 1 teaspoon Splenda sugar substitute
- 12 teaspoon lemon zest
Method
- Cake: In a bowl, with a mixer, beat butter until light.
- Add splenda and eggs, and beat for 1 minute.
- Add applesauce, lemon zest, vanilla and yellow food coloring and beat until mixture is homogeneous.
- In a bowl, mix flour, baking powder and salt.
- Add the dry ingredients to the butter mixture, folding delicately.
- Spread the dough in a greased 8 inches square pan.
- Cook in center of a preheated oven of 350 F for 15 minutes or until a toothpick inserted in the middle comes out clean.
- Put the pan on a rack and let cool.
- Icing: In a bowl, with a mixer (clean), beat cream cheese and splenda until creamy.
- Add lemon zest while beating.
- Spread the icing on the cold cake.
- Cut in 16 squares.
- Notes : you can add 2 tablespoon of ground flax seeds.
- This recipe can be doubled and put in freezer (without icing).
