Low Sodium Cherry Cake
Indulge in the fruity elegance of this Low Sodium Cherry Cake, a perfect dessert for those seeking flavor without sacrificing health-conscious choices. This delightful cake combines tender, moist layers with the natural sweetness of juicy cherries, complemented by a hint of zesty lemon and aromatic vanilla. Made with unsalted butter, low-fat yogurt, and low sodium baking powder, it's a smart choice for anyone aiming to reduce sodium in their diet. The recipe is easy to follow, with just 20 minutes of prep time and a quick bake, ensuring you have a crowd-pleasing treat on the table in no time. Finished with a light dusting of confectioners' sugar, it's the ideal balance of simplicity and sophistication, perfect for family gatherings or afternoon tea. Treat your taste buds while staying heart-healthy with this irresistible cherry cake recipe!
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Recipe Information
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
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a medium bowl, whisk together the all-purpose flour and baking powder. Set aside.
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.
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.
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.
Gently fold in the cherries using a spatula until evenly distributed throughout the batter.
Pour the batter into the prepared cake pan, spreading it evenly.
Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean.
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.
Once cooled, dust the top of the cake with confectioners' sugar before serving.
Nutrition Facts
Calories |
2606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.0 g | 82% | |
| Saturated Fat | 33.1 g | 166% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 508 mg | 169% | |
| Sodium | 354 mg | 15% | |
| Total Carbohydrate | 472.8 g | 172% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 276.0 g | ||
| Protein | 52.9 g | 106% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 587 mg | 45% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 1557 mg | 33% | |
*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.
