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Prep Time:25 minsAdditional Time:40 minsTotal Time:1 hr 5 minsServings:12Yield:12 servingsJump to Nutrition Facts
Prep Time:25 minsAdditional Time:40 minsTotal Time:1 hr 5 minsServings:12Yield:12 servings
Prep Time:25 mins
Prep Time:
25 mins
Additional Time:40 mins
Additional Time:
40 mins
Total Time:1 hr 5 mins
Total Time:
1 hr 5 mins
Servings:12
Servings:
12
Yield:12 servings
Yield:
12 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsNonstick cooking spray1 ¼cupsall-purpose flour¾cupfinely ground cornmeal1 ½teaspoonsbaking powder¼teaspoonsalt¼cupunsalted butter, softenedSugar substitute equivalent to 1 1/4 cups granulated sugar (see Tip)2eggs1cupunsweetened plain almond milk½cupplain fat-free yogurt1teaspoonfinely shredded lemon peel¼cuplemon juice1cuppowdered sugar1teaspoonfinely shredded lemon peel1tablespoonlemon juice1tablespoonunsweetened plain almond milk1cupfresh raspberries1teaspoonShredded lemon peel
Cook Mode(Keep screen awake)
Ingredients
Nonstick cooking spray
1 ¼cupsall-purpose flour
¾cupfinely ground cornmeal
1 ½teaspoonsbaking powder
¼teaspoonsalt
¼cupunsalted butter, softened
Sugar substitute equivalent to 1 1/4 cups granulated sugar (see Tip)
2eggs
1cupunsweetened plain almond milk
½cupplain fat-free yogurt
1teaspoonfinely shredded lemon peel
¼cuplemon juice
1cuppowdered sugar
1tablespoonlemon juice
1tablespoonunsweetened plain almond milk
1cupfresh raspberries
1teaspoonShredded lemon peel
DirectionsPreheat 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.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.TipsTip: 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.Originally appeared: Diabetic Living Magazine
Directions
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.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.TipsTip: 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.
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.
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.
Originally appeared: Diabetic Living Magazine
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Nutrition Facts(per serving)190Calories5gFat32gCarbs4gProtein
Nutrition Facts(per serving)
- 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.
