Recipe Image

Cornmeal-Yogurt-Lemon Cake

  • 25 m
  • 1 h 5 m
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

    • 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)

Directions

  • 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(R) Granular or Sweet'N Low(R) bulk or packets, following package directions to use product amount equivalent to 1¼ cups granulated sugar.
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