Low Fat Lime Coffee Cake

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.  By all means experiment with your favorite sweeteners, including Splenda for Baking, to reduce the calorie count. This cake does not need (and is not served with) a glaze, but if you desire an attractive topping, try it with a sprinkle of unsweetened coconut for added texture and flavor.

Canyon Ranch Lime Coffee Cake
Recipes: Desserts
Serves: 8
  • 1-3/4 cups all-purpose flour
  • 2-1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons butter
  • 3 tablespoons canola oil
  • 1 cup sugar
  • 4 egg whites
  • 2/3 cup buttermilk
  • 1 tablespoon fresh lime juice
  • 1-1/2 teaspoons grated lime zest
  • 1 teaspoon vanilla extract
  1. Preheat the oven to 350°F. Lightly spray a standard-size (9 x 5-inch) loaf pan with non-stick cooking spray.
  2. Combine the flour, baking powder, and salt in a medium bowl and set aside.
  3. 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.
  4. Alternately add the flour and buttermilk to the egg mixture, ending with flour. Add the lime juice, grated lime zest, and vanilla and mix until smooth. Pour into the prepared loaf pan.
  5. 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.
  6. Serve with sliced fresh fruits and berries.
First appearance on SpaIndex.com in January 1999. Updated in October 2013.
By the Numbers
Serving size: 1 slice | Cal: 145 | Fat (g): 5 | Carbs (g): 24 | Sodium (mg): 194 | Protein (g): 2 | Chol (mg): 5


December 9, 2014 | | Tags:

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