Mixed Berry Lemon Cake

Servings 16
Prep Time: 30 min
Cook Time: None

Directions

Preheat oven to 350°F. Spray tube or bundt pan with cooking spray. Combine 3 3/4 cups flour, baking powder, sugar, powdered sugar and lemon zest in large bowl and mix well. Add egg substitute, applesauce, 1 1/2 teaspoons lemon extract, vanilla and 1 1/2 cups milk to flour mixture, mixing until ingredients are blended. If batter is too runny, gradually add 1/4 cup flour, 1 tablespoon at a time, mixing in between until batter is creamy and blended. Remove 1 cup cake batter and place in medium bowl. Puree 1/2 cup each: blueberries, raspberries and strawberries. Add berries to reserved cake batter and mix just until blended. Spoon half the plain cake batter into the pan; top with half the berry mixture. Swirl the batters with a knife. Alternately, spoon remaining plain and berry batters into pan, swirling through. Bake cake 60-75 minutes until toothpick inserted in center comes out clean. Remove cake from oven. Once cake has completely cooled, remove cake from pan. Combine powdered sugar with remaining 2 tablespoons milk and 1/2 teaspoon lemon extract; blend until smooth and creamy. Drizzle lemon glaze over cooled cake. Fill center of cake with remaining berries. Slice and serve.

Nutritional Info

Calories: 260;Fat: 0 g; Carbohydrates: 57 g; Protein: 6 g; Cholesterol: 0 mg; Dietary Fiber: 2 g; Sodium: 113 mg;