Low-Fat Lemon Raspberry Cake
Raspberries are rich in antioxidants and vitamin C, making this cake not only delicious but also nutritious!
This is vegetarian and gluten free recipe. Dish can be prepared in 85 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Low-Fat Lemon Raspberry Cake
Ingredients
Instructions
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Preheat the oven to 180°C (350°F). Grease and flour a cake pan.
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In a medium bowl, whisk together the flour, baking powder, and salt.
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In a large bowl, beat the eggs and granulated sugar until light and fluffy. Add the vegetable oil, lemon zest, lemon juice, low-fat milk, and vanilla extract. Mix well.
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Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
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Gently fold in the fresh raspberries.
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Pour the batter into the prepared cake pan and smooth the top.
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Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
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Remove from the oven and let the cake cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely.
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Once cooled, dust the top of the cake with powdered sugar.
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Slice and serve.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 42g15%
- Sugars 26g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
