Low Sodium Lemon Cake Slice
Brighten your dessert table with these irresistibly zesty Low Sodium Lemon Cake Slices, a delightful treat that balances bold citrus flavor with a light, fluffy texture. Made with fresh lemon juice and zest, these slices deliver a natural tangy sweetness that perfectly complements the buttery, melt-in-your-mouth crumb. Enhanced by a glossy lemon glaze, this recipe skips excess salt and incorporates low-fat milk for a healthier twist, making it a guilt-free pleasure for any occasion. With just 15 minutes of prep and simple pantry ingredients, this quick-bake dessert is perfect for serving at brunches, tea parties, or as a refreshing after-dinner treat. Whether you're baking for a crowd or indulging solo, these lemon cake slices are sure to become a household favorite.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tablespoons lemon zest
- 0.25 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 0.5 cup low-fat milk
- 0.5 cup powdered sugar
- 2 tablespoons fresh lemon juice (for glaze)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x9 inch baking pan or line it with parchment paper.
In a small bowl, whisk together the all-purpose flour and baking powder. Set aside.
In a large bowl, cream the unsalted butter and granulated sugar together until light and fluffy.
Beat in the eggs one at a time, mixing well after each addition.
Stir in the lemon zest, fresh lemon juice, and vanilla extract until combined.
Gradually add the flour mixture to the wet ingredients, alternating with the low-fat milk, beginning and ending with the flour mixture. Mix until just combined.
Pour the batter into the prepared baking pan and smooth the top with a spatula.
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
To make the glaze, whisk together the powdered sugar and fresh lemon juice until smooth.
Once the cake is completely cooled, drizzle the lemon glaze over the top. Let the glaze set for a few minutes before slicing.
Cut the cake into slices and serve. Store leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
2753 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.4 g | 142% | |
| Saturated Fat | 65.5 g | 328% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 640 mg | 213% | |
| Sodium | 896 mg | 39% | |
| Total Carbohydrate | 419.3 g | 152% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 267.7 g | ||
| Protein | 36.2 g | 72% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 294 mg | 23% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 496 mg | 11% | |
*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.
