1. Preheat the oven to 350 degrees. 2. Spray a 9-inch square pan (or muffin tins) with vegetable cooking spray. 3. In a large bowl, stir together the flours, baking powder, sugar, baking soda and salt. 4. In another bowl, stir together the milk, eggs, canola oil, lemon peel, lemon juice and vanilla and lemon extracts. 5. Add the milk mixture to the dry ingredients. 6. Stir just to combine. 7. Pour the mixture into the prepared pan and spread it into an even layer. 8. Bake for about 45 to 55 minutes, until a toothpick inserted in the center comes out clean. 9. Cool in the pan on a wire rack for 10 minutes. 10. Remove the cake to the rack and cool to room temperature. 11. Sift confectioners' sugar over the cooled cake, if desired. 12. Top the cake with fresh raspberries or strawberry slices, if desired. 13. Optional Icing: Whip one 8 oz. pack of softened reduced-fat cream cheese, thinning it to the desired consistency with skim milk and a little honey. 14. Spread it over the top of the cake. ---------------------------------------------------------------------------
Nutrition
Ingredients
