Cornmeal-Yogurt-Lemon Cake

Functional Aging

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Your Personal Best Training Studio
Doddridge Plaza
3765 S. Alameda, Ste 102
Corpus Christi, TX 78411
(361) 857-5087
  1. 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; 4 g protein

Your Personal Best Location
Your Personal Best Training Studio
Doddridge Plaza
3765 S. Alameda, Ste 102
Corpus Christi, TX 78411
(361) 857-5087