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Sugar Free Lemon Cake Recipe
Brought to you by the Whey Protein Institute - www.wheyoflife.org

Cake Ingredients:

1/2 Cup Soft Butter
1 Cup + 2 Tbsp. Self-Rising Flour
3/4 Cup Splenda®, granular
1/4 Cup + 2 Tbsp. Dry Milk Powder
2 Tbsp. Whey Protein*
1/2 Tsp. Baking Soda
1/2 cup Water
Pinch Salt
1/4 cup Milk
2 Tsp. Grated Lemon Peel
1 Tbsp. Lemon Juice
Syrup Ingredients:

3 Tbsp. Splenda, granular
3 Tbsp. Lemon Juice
Directions:
Place all cake ingredients in a KitchenAid mixer with a paddle attachment and mix 1 minute at low speed. Scrape bowl.
Mix 1 minute on medium speed.
Pour batter into greased 8 1/2" x 4 1/2" loaf pan.
Bake at 350°F for 45 minutes.
Remove cake from oven.
Combine syrup ingredients and heat mixture until warm.
Using a toothpick, poke holes in the surface of the cake.
Pour syrup over warm cake. Let cake cool before removing from pan.

Dietary Exchanges: 1 Starch, 2 Fat.

Nutrition Facts Per 1/8 of Cake:
*Note: Nutrition facts based upon using GNC PRO Performance® Whey Protein, unflavored.

Amount % Daily Value *
Serving Size 1/8 of cake
Calories Per Serving 200
Calories From Fat 110
Total Fat (grams) 12 18%
Saturated Fat (grams) 7 36%
Cholesterol (milligrams) 35 12%
Sodium (milligrams) 460 19%
Total Carbohydrate (grams) 19 6%
Dietary Fiber (grams) <1 3%
Sugars (grams) 2
Protein (grams) 4
Vitamin A 8%
Vitamin C 6%
Calcium 8%
Iron 4%
* Percent Daily Values are based on a 2,000 calorie diet.