Low Sodium Raspberry Cake
Indulge in the delightful flavors of a "Low Sodium Raspberry Cake," a healthier twist on a classic dessert that doesn’t skimp on taste. This tender, moist cake is crafted with fresh, juicy raspberries and a hint of zesty lemon, creating a perfect balance of sweet and tangy. Made with unsalted butter and low-fat milk, it’s designed to be lower in sodium without compromising texture or flavor. The light dusting of powdered sugar on top adds an elegant finishing touch, making it as beautiful as it is delicious. With just 20 minutes of prep time, this crowd-pleasing dessert is ideal for any occasion, from casual brunches to special celebrations. Whether you're watching your sodium intake or simply searching for a fresh and fruity treat, this cake is a satisfying choice that’s easy to make and impossible to resist.
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Ingredients
- 2 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.75 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 0.5 cup Low-fat milk
- 1.5 cups Fresh raspberries
- 2 tablespoons Powdered sugar
- 1 teaspoon Lemon zest
Directions
Step 1
Preheat your oven to 350°F (177°C). Grease and lightly flour a 9-inch round cake pan or line it with parchment paper.
Step 2
In a medium bowl, whisk together the flour and baking powder until well combined. Set aside.
Step 3
In a large bowl, beat the softened unsalted butter and granulated sugar together with a mixer on medium speed until light and fluffy, about 3 minutes.
Step 4
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
Step 5
Gradually add the dry flour mixture to the wet ingredients, alternating with the low-fat milk, beginning and ending with the flour mixture. Beat until just combined.
Step 6
Gently fold in the raspberries and lemon zest using a spatula. Be careful not to crush the raspberries.
Step 7
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Step 8
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step 9
Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Step 10
Once cool, dust the top with powdered sugar before serving.
Nutrition Facts
| Serving size | (1050.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3285.8 |
| Total Fat 160.0g | 0% |
| Saturated Fat 96.0g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 769.1mg | 0% |
| Sodium 904.5mg | 0% |
| Total Carbohydrate 432.2g | 0% |
| Dietary Fiber 18.9g | 0% |
| Total Sugars 229.5g | |
| Protein 44.6g | 0% |
| Vitamin D 130.4IU | 0% |
| Calcium 328.4mg | 0% |
| Iron 14.6mg | 0% |
| Potassium 727.4mg | 0% |
Source of Calories