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Raspberry Yogurt Cake with Lemon Glaze

Raspberry Yogurt Cake with Lemon Glaze

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Makes 16 servings Calories 130 Prep Time 15 minutes Total Time 1 hour, 10 minutes Made with Splenda® Original Sweetener


To make the cake:

  1. Preheat oven to 350°F. Coat a 9” round springform pan with cooking spray and line bottom with baking parchment. In a small bowl, toss raspberries with 2 tablespoons of flour until evenly coated. Set aside. In a separate bowl, whisk together remaining flour, baking powder and salt. Set aside.
  2. Using a stand or hand mixer, whip butter and Splenda Sweetener until light and fluffy, about two minutes. Add eggs, one at a time, letting each one incorporates fully. Add lemon zest, vanilla, yogurt, and milk. Mix until smooth. On low speed, mix in flour mixture until just incorporated.
  3. Spread ⅓ cake batter evenly into prepared pan. Scatter half reserved raspberries over batter. Spread next ⅓ of batter over raspberries and repeat layering, smoothing out top with a spatula.
  4. Bake for 50 to 55 minutes, or until a toothpick inserted in center of cake comes out clean. Let cool in pan for 10 minutes before transferring to wire rack to finish cooling.

To make the glaze:

  1. Whisk together yogurt, lemon juice, lemon zest, Splenda and salt until smooth. Drizzle over cake, garnish with extra raspberries and serve.

Nutrition Info Per Serving

Serving Size: 1 slice (1/16 cake)

Calories 130
Total Fat 5g
Saturated Fat 3g
Cholesterol 40mg
Sodium 160mg
Total Carbs 16g
Dietary Fiber 1g
Sugars 2g
Added Sugars 0g
Protein 4g