Lemon Cake

Lemon Cake

(brown rice flour) SERVES 2


This moist, delicately flavored cake is made from
whole grain, and it’s one of my favorites!
1 egg
1 tablespoon plus 1 teaspoon canola oil
3 tablespoons plain lowfat yogurt
teaspoon salt
3 tablespoons brown rice flour
½ teaspoon baking powder
2 tablespoons sugar
2 teaspoons lemon juice


Baked in: 2-cup ramekin or other straight-sided microwave-safe bowl
1. In small bowl or cup, briefly beat egg until almost uniform in color.
2. Add remaining ingredients and mix well to combine.
3. Spray 2-cup ramekin with nonstick cooking spray.
4. Pour batter into ramekin and tap base to level batter.
5. Microwave on high for 2 minutes. Cake will rise and then settle a little during baking.
6. Gently remove from dish and cool.
7. Ice as desired.