Low Sodium Raspberry Cake
Indulge in the delightful flavors of this Low Sodium Raspberry Cake, a heart-healthy treat packed with fresh raspberries and a hint of zesty lemon. Perfect for those watching their sodium intake, this recipe swaps salted ingredients for unsalted butter and relies on natural fruit sweetness to elevate its flavor. With just 20 minutes of prep and a quick bake time, this moist and fluffy cake is ideal for a weeknight dessert or a centerpiece at your next gathering. Its vibrant raspberries provide bursts of tangy juiciness, while a dusting of powdered sugar adds a light, elegant touch. Serve it as it is or pair it with a dollop of whipped cream for an irresistibly delicious low-sodium dessert that everyone will love.
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Recipe Information
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
Instructions
Preheat your oven to 350°F (177°C). Grease and lightly flour a 9-inch round cake pan or line it with parchment paper.
In a medium bowl, whisk together the flour and baking powder until well combined. Set aside.
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.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
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.
Gently fold in the raspberries and lemon zest using a spatula. Be careful not to crush the raspberries.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Once cool, dust the top with powdered sugar before serving.
Nutrition Facts
Calories |
3286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.0 g | 205% | |
| Saturated Fat | 96.0 g | 480% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 769 mg | 256% | |
| Sodium | 904 mg | 39% | |
| Total Carbohydrate | 432.2 g | 157% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 229.5 g | ||
| Protein | 44.6 g | 89% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 328 mg | 25% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 727 mg | 15% | |
*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.
