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I really liked this. Trying to watch my calories, I subbed Splenda for the sugar, used 1/2 c. of applesauce in place of the oil, added lemon zest and used 2% milk. Calories ended up being 97 with less than a gram of fat. Thanks for sharing..I will make this again.
This turned out pretty good. I replaced the oil with 1/2 cup of applesauce. I also doubled the lemon juice, added the zest from the two lemons I used and added 1/2 a teaspoon of freshly ground cardomon. So, it had plenty of flavor. I was very careful not to over mix. I was definitely not looking to bake 'a tough piece of crap' :) The texture was okay. It was better the next day. And with the oil substitute and using fat free milk it turned out to be only 2 points per slice, not bad at all!
it was very tasty with milk(not only tea) thanks. =)
This had a good texture for being lowfat. I used part Splenda-part sugar. I think it needed more lemon flavor though, so will add some zest next time. Made for Fall 2007 PAC.
This was made for *PAC September 2007* and in the process of mixing it together discovered that I didn't have oil. A 1/2 cup of applesauce was used as a substitute and the end product was very good. I will try making this again with the oil called for.
What a lovely cake! I hardly mixed the wet and dry ingredients together, I was so scared of it turning into a brick! It's wasn't the lightest cake I've ever eaten, the lack of fat will toughen it up. Still, it had gorgeous flavor, and was the perfect base for a dollop of low-fat poppy seed yogurt.