Low Sodium Cherry Cake

Indulge in the naturally sweet and tangy flavors of this Low Sodium Cherry Cake, a recipe that proves you don’t need excess salt to enjoy a truly decadent dessert. Perfectly moist thanks to a blend of low-fat yogurt and unsalted butter, this cake pairs the brightness of fresh lemon zest with bursts of juicy cherries for a treat that’s as refreshing as it is satisfying. With simple ingredients and just 20 minutes of prep time, it’s an easy, heart-healthy dessert option that’s ideal for family dinners or casual gatherings. Finished with a light dusting of confectioners' sugar, this charming cake offers a flavorful balance of richness and fruitiness without being overly indulgent. Plus, using low-sodium baking powder and wholesome ingredients makes it a great choice for those seeking lower sodium alternatives. Whether you're baking for a special occasion or looking for a new go-to dessert, this Low Sodium Cherry Cake is sure to become a favorite.

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 8

Ingredients

• 2 cups All-purpose flour
• 1.5 teaspoons Baking powder (low sodium, if available)
• 1 cup Granulated sugar
• 0.5 cup Unsalted butter
• 1 teaspoon Vanilla extract
• 2 Large eggs
• 0.75 cup Low-fat yogurt (plain)
• 1.5 cups Frozen cherries (pitted and thawed)
• 1 teaspoon Lemon zest
• 2 tablespoons Confectioners' sugar

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

Step 2

In a medium bowl, whisk together the all-purpose flour and baking powder. Set aside.

Step 3

In a large mixing bowl, beat the unsalted butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3 minutes.

Step 4

Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Add the vanilla extract and lemon zest, mixing well.

Step 5

Gradually add the flour mixture to the butter mixture, alternating with the low-fat yogurt. Begin and end with the flour mixture. Mix until just combined, taking care not to overmix.

Step 6

Gently fold in the cherries using a spatula until evenly distributed throughout the batter.

Step 7

Pour the batter into the prepared cake pan, spreading it evenly.

Step 8

Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean.

Step 9

Remove the cake from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Step 10

Once cooled, dust the top of the cake with confectioners' sugar before serving.

Nutrition Facts

Serving size	(1157.5g)

Amount per serving	% Daily Value*
Calories	2606.0

Total Fat 64.0g	0%
Saturated Fat 33.1g	0%
Polyunsaturated Fat g
Cholesterol 507.8mg	0%
Sodium 354.3mg	0%
Total Carbohydrate 472.8g	0%
Dietary Fiber 14.5g	0%
Total Sugars 276.0g
Protein 52.9g	0%

Vitamin D 174.6IU	0%
Calcium 587.1mg	0%
Iron 14.7mg	0%
Potassium 1557.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 21.5%

Protein: 7.9%

Carbs: 70.6%