Cornmeal-Yogurt-Lemon Cake


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

Prep Time:
25 mins
Additional Time:
40 mins
Total Time:
1 hr 5 mins
12 servings


  • Nonstick cooking spray

  • 1 ¼ cups all-purpose flour

  • ¾ cup finely ground cornmeal

  • 1 ½ teaspoons baking powder

  • ¼ teaspoon salt

  • ¼ cup unsalted butter, softened

  • Sugar substitute equivalent to 1 1/4 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

  • 1 teaspoon Shredded lemon peel


  1. 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.

  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 1/4 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 1 1/4 cups granulated sugar.

Nutrition Facts (per serving)

190 Calories
5g Fat
32g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 12
Serving Size 1 serving
Calories 190
% Daily Value *
Total Carbohydrate 32g 12%
Dietary Fiber 2g 6%
Total Sugars 14g
Protein 4g 8%
Total Fat 5g 7%
Saturated Fat 3g 14%
Cholesterol 46mg 15%
Vitamin A 209IU 4%
Vitamin C 6mg 7%
Folate 50mcg 13%
Sodium 144mg 6%
Calcium 106mg 8%
Iron 1mg 6%
Magnesium 12mg 3%
Potassium 96mg 2%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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