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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

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Recipe Summary test

active:
25 mins
total:
1 hr 5 mins
Servings:
12
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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.

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  • 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

190 calories; protein 4g; carbohydrates 32g; dietary fiber 1.8g; sugars 13.9g; fat 5.3g; saturated fat 2.7g; cholesterol 45.6mg; vitamin a iu 208.7IU; vitamin c 6.1mg; folate 50.3mcg; calcium 105.5mg; iron 1.1mg; magnesium 12.2mg; potassium 95.8mg; sodium 143.5mg.
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