Project Body Smart | Cornmeal-Yogurt-Lemon Cake


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. From Diabetic Living Magazine.


  • 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
  • Shredded lemon peel (optional)


 Step 1

Preheat oven to 350 degrees F. Coat a 9×1-1/2-inch round cake pan with cooking spray. Line bottom with parchment paper and coat with cooking spray, if desired. Set aside.

 Step 2

In a medium bowl, whisk together flour, cornmeal, baking powder and salt. Set aside.

 Step 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.

 Step 4

Add flour mixture all at once to beaten mixture. Beat on low speed just until combined.

 Step 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.

 Step 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; 5.3 g total fat; 2.7 g saturated fat; 46 mg cholesterol; 144 mg sodium. 96 mg potassium; 32 g carbohydrates; 1.8 g fiber; 14 g sugar;

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