Meyer Lemon Snack Cake With Lemon Cream Cheese Frosting

• FOR THE CAKE:
• 1 cup Whole Wheat Pastry Flour
• 1/4 cups All-purpose Flour
• 1/2 cups Sugar
• 1-1/2 teaspoon Baking Powder
• 1/2 teaspoons Salt
• 1 whole Egg
• 2 teaspoons Freshly Grated Meyer Lemon Zest
• 1/4 cups Margarine, Melted
• 1/4 cups Vanilla Yogurt
• 1/2 cups Non-fat Milk
• FOR THE FROSTING:
• 4 ounces, weight Cream Cheese, 1/3 Less Fat
• 3 Tablespoons Powdered Sugar
• 1 teaspoon Vanilla Extract
• 1-1/2 Tablespoon Meyer Lemon Juice (for 1 1/2 Tablespoons You'll Need 1/2 A Lemon)
• 2 teaspoons Lemon Zest

1. Heat oven to 350u0b0F. Spray an 8 x 8 pan with cooking spray; set aside.
2. In a medium bowl, combine flours, sugar, baking powder and salt; set aside.
3. In a large bowl, combine egg and lemon zest. Add melted margarine, yogurt and milk; mix well.
4. Add flour mixture to the egg mixture and stir until combined.
5. Pour batter into prepared baking dish. Bake 30-35 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove pan from oven and set it on a rack. Cool cake completely.
6. In a large bowl add cream cheese, 3 tablespoons powdered sugar, vanilla extract, 1 1/2 tablespoons lemon juice and lemon zest and beat until light and creamy; about 3 minutes. Spread frosting over cooled cake.
7. Top each serving with lemon zest, if desired.

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Taken from tastykitchen.com/recipes/desserts/meyer-lemon-snack-cake-with-lemon-cream-cheese-frosting/ (may not work)