Cornmeal-Yogurt-Lemon Cake

Cornmeal-Yogurt-Lemon Cake

1 Review
From: Diabetic Living Magazine

Topped with fresh raspberries and lemon zest, this cake is a beautiful dessert you'll be proud to serve at special meals.

Ingredients 12 servings

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Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
  • Nonstick cooking spray
  • 1¼ cups all-purpose flour
  • ¾ cup finely ground cornmeal
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • ¼ cup unsalted butter, softened
  • Sugar substitute equivalent to 1¼ cups granulated sugar (see Tip)
  • 2 eggs
  • 1 cup unsweetened plain almond milk
  • ½ cup plain fat-free yogurt
  • 1 teaspoon finely shredded lemon peel
  • ¼ cup lemon juice
  • 1 cup powdered sugar
  • 1 teaspoon finely shredded lemon peel
  • 1 tablespoon lemon juice
  • 1 tablespoon unsweetened plain almond milk
  • 1 cup fresh raspberries
  • Shredded lemon peel (optional)


  • Prep

  • Ready In

  1. Preheat oven to 350°F. Coat a 9x1- ½-inch round cake pan with cooking spray. Line bottom with parchment paper and coat with cooking spray, if desired. Set aside.
  2. In a medium bowl, whisk together flour, cornmeal, baking powder and salt. Set aside.
  3. In a large bowl, combine butter and sugar substitute; beat with an electric mixer on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Add the 1 cup almond milk, the yogurt, 1 teaspoon lemon peel, and the ¼ cup lemon juice all at once. Beat on medium speed until combined.
  4. Add flour mixture all at once to beaten mixture. Beat on low speed just until combined.
  5. Spoon batter into prepared pan. Bake about 40 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack.
  6. For glaze, in a small bowl, combine powdered sugar, 1 teaspoon lemon peel, the 1 tablespoon lemon juice, and the 1 tablespoon almond milk. Stir until smooth. Drizzle glaze over cake, allowing it to run over the edges. Top cake with berries. If desired, garnish with additional lemon peel.
  • Tip: If using a sugar substitute, choose from Splenda® Granular or Sweet'N Low® bulk or packets, following package directions to use product amount equivalent to 1¼ cups granulated sugar.

Nutrition information

  • Serving size: 1 serving
  • Per serving: 190 calories; 5 g fat(3 g sat); 2 g fiber; 32 g carbohydrates; 4 g protein; 50 mcg folate; 46 mg cholesterol; 14 g sugars; 209 IU vitamin A; 6 mg vitamin C; 105 mg calcium; 1 mg iron; 144 mg sodium; 96 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1 fat, 2 starch

Reviews 1

April 16, 2019
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By: Jackstng
Delicious cake without being too sweet. The icing was great, not heavy, nice lemony tang and just enough of a drizzle. Everyone loved it. I will definitely make this again
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