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

Diabetic Living Magazine
Source: Diabetic Living Magazine
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Coat a 9x1-1/2-inch round cake pan with cooking spray. Line bottom with parchment paper and coat with cooking spray, if desired. Set aside.

    Advertisement
  • In a medium bowl, whisk together flour, cornmeal, baking powder and salt. Set aside.

  • 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 1/4 cup lemon juice all at once. Beat on medium speed until combined.

  • Add flour mixture all at once to beaten mixture. Beat on low speed just until combined.

  • 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.

  • 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.

Tips

Tip: If using a sugar substitute, choose from Splenda(R) Granular or Sweet'N Low(R) bulk or packets, following package directions to use product amount equivalent to 1 1/4 cups granulated sugar.

Nutrition Facts

189.9 calories; protein 4g 8% DV; carbohydrates 32g 10% DV; exchange other carbs 2; dietary fiber 1.8g 7% DV; sugars 13.9g; fat 5.3g 8% DV; saturated fat 2.7g 14% DV; cholesterol 45.6mg 15% DV; vitamin a iu 208.7IU 4% DV; vitamin c 6.1mg 10% DV; folate 50.3mcg 13% DV; calcium 105.5mg 11% DV; iron 1.1mg 6% DV; magnesium 12.2mg 4% DV; potassium 95.8mg 3% DV; sodium 143.5mg 6% DV.

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/17/2019
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 Read More