Skinny Raspberry Lemonade Cake
Indulge in the vibrant flavors of spring with this Skinny Raspberry Lemonade Cake, a guilt-free treat that’s bursting with fresh raspberries and zesty lemon. Lightened up with non-fat Greek yogurt, unsweetened almond milk, and just a touch of butter, this cake proves that you don’t need loads of sugar or fat to create a moist and flavorful dessert. The tender crumb is beautifully complemented by a tangy, fruit-forward glaze made with fresh raspberry puree and lemon juice, ensuring every bite is a delightful balance of sweet and tart. Perfectly portioned to serve eight, this easy-to-make loaf-style cake takes just 20 minutes to prep and bakes to golden perfection in under 35 minutes. Whether you’re hosting a brunch or treating yourself to an afternoon pick-me-up, this Skinny Raspberry Lemonade Cake is a light, refreshing dessert that will brighten your table and your taste buds.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.25 cups unsalted butter (softened)
- 0.5 cups granulated sugar
- 0.5 cups plain Greek yogurt (non-fat or low-fat)
- 2 large eggs
- 3 tablespoons fresh lemon juice
- 1 tablespoons lemon zest
- 0.5 cups unsweetened almond milk
- 1.5 cups fresh raspberries (plus extra for garnish)
- 0.5 cups powdered sugar
- 2 tablespoons fresh raspberry puree
- 1 tablespoons fresh lemon juice (for glaze)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat together the softened butter and granulated sugar until light and fluffy using a hand or stand mixer.
Add the Greek yogurt, eggs, lemon juice, and lemon zest to the butter and sugar mixture. Beat until fully combined.
Gradually add the dry ingredients to the wet ingredients, alternating with the almond milk. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix.
Gently fold in the fresh raspberries using a silicone spatula, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
To make the glaze, whisk together the powdered sugar, raspberry puree, and lemon juice in a small bowl. Adjust consistency with more lemon juice if needed.
Once the cake is fully cooled, drizzle the glaze evenly over the top. Garnish with extra fresh raspberries if desired.
Slice, serve, and enjoy your light and tangy Skinny Raspberry Lemonade Cake!
Nutrition Facts
Calories |
2161 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.3 g | 82% | |
| Saturated Fat | 34.1 g | 170% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 505 mg | 168% | |
| Sodium | 2170 mg | 94% | |
| Total Carbohydrate | 360.3 g | 131% | |
| Dietary Fiber | 31.4 g | 112% | |
| Total Sugars | 180.8 g | ||
| Protein | 50.5 g | 101% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 538 mg | 41% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 1242 mg | 26% | |
*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.
