Makes 16 servings Calories 130 Prep Time 15 minutes Total Time 1 hour, 10 minutes Made with Splenda® Original Sweetener
Ingredients
For the cake:
1 ½ cups fresh raspberries, plus extra for garnish
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
6 tablespoons unsalted butter, softened
½ cup Splenda® Granulated Sweetener
2 large eggs
Zest of 1 lemon
1 teaspoon vanilla extract
⅔ cup low fat plain yogurt
⅓ cup plus 1 tablespoon lowfat milk
For the glaze:
½ cup low fat plain yogurt
Juice and zest of 1 lemon
1 tablespoon Splenda® Granulated Sweetener
Pinch of salt
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
Instructions
To make the cake:
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.
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.
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.
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:
Whisk together yogurt, lemon juice, lemon zest, Splenda and salt until smooth. Drizzle over cake, garnish with extra raspberries and serve.
