Low Fat Lime Coffee Cake
This is a wonderful low-fat lime coffee cake, great for breakfast, luncheons, and as a tea bread. It isn’t overly sweet, so the sugar free glaze helps a bit, but you can tone down the cup of sugar to make it even less sweet and more tart. By all means experiment with your favorite sweeteners, including Splenda for Baking, to reduce the calorie count. This cake does not need the glaze, but if you desire a sweeter and attractive topping, try it with a our sugar free glaze, or a sprinkle of unsweetened coconut, or chopped nuts as shown, for added texture and flavor.
Servings: 8 Servings
Calories: 145kcal
This is a wonderful low-fat coffee cake, great for breakfast, luncheons, and as a tea bread. It isn’t overly sweet, but you can tone down the cup of sugar to make it less sweet and more tart.
Ingredients
Cake
- 1-3/4 cups all-purpose flour
- 2-1/4 teaspoons baking powder (low sodium)
- 1/2 teaspoon Fine Pink Salt
- 3 tablespoons butter
- 3 tablespoons canola oil
- 1 cup Splenda Sugar Blend (or granulated sugar)
- 4 egg whites
- 2/3 cup buttermilk (reduced calorie)
- 1 tablespoon fresh lime juice
- 1-1/2 teaspoons grated lime zest (reserve a few pinches for the glaze)
- 1 teaspoon pure vanilla extract
Optional Glaze
- 3/4 cup Splenda Sugar Blend (or granulated sugar)
- 2 tablespoons cornstarch
- 2 teaspoons water or fat free milk
- 1/2 teaspoon pure Vanilla extract
- 2 pinches lime zest
Optional Garnish
- 1 handful chopped nuts optional
- 1 handful diced fruits or berries optional
Instructions
- Preheat the oven to 350°F. Lightly spray a standard-size (9 x 5-inch) loaf pan with non-stick cooking spray.
- Combine the flour, baking powder, and salt in a medium bowl and set aside.
- In another bowl combine the butter, oil, and sugar and mix until smooth. Add the egg whites and beat with an electric mixer until the batter is smooth.
- Alternately add the flour and buttermilk to the egg mixture, ending with flour. Add the lime juice, most of the grated lime zest, and vanilla and mix until smooth. Pour into the prepared loaf pan.
- Bake in the preheated oven for 35 to 45 minutes, or until the top is golden brown. Remove from the oven and cool in the pan on a rack for at least 10 minutes before slicing.
- Prepare the glaze by mixing all ingredients in a bowl until thoroughly blended. Thin out with drops of water at a time until thin and easily dripped or spreadable. Glaze the cake, and let sit until the glaze stiffens. Serve with sliced fresh fruits and berries, or, chopped nuts as shown.
Spa Index Kitchen Notes
First appearance on SpaIndex.com in January 1999. Updated in October 2013.
Try lowering the temp to 325 and using a flat pan, rather than a loaf, for a less browned and moister cake.
Stats are the cake, only (glaze and garnish are optional and not included).
Tried this recipe?Mention or tag @SpaIndex so we can share!
Nutrition
Serving: 1 Slice | Calories: 145 kcal (7%) | Carbohydrates: 24 g (8%) | Protein: 2 g (4%) | Fat: 5 g (8%) | Cholesterol: 5 mg (2%) | Sodium: 194 mg (8%)
Well, being self-isolated at home means we are baking up a storm. The least we can do is try to make less fattening items. We enjoyed this cake today!
good but agree it was a little dry
Very good, but a little dry. It definately needed the glaze in my opinoin, but maybe because my oven runs hot and I overbake dit.