Cherry - Lemon Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1/2 cup flour 1 cup white whole wheat flour1/2 tbsp baking powder 1/4 tsp salt1/4 tsp nutmeg2 eggs1/3 cup sugar 1/4 tsp stevia extract1/4 cup melted butter2 tbsp canola oil1/3 cup buttermilk1 tsp vanilla 1/2 tbsp lemon extract1 tbsp lemon juice10 oz fresh or frozen pitted cherries
Preheat oven to 400F, grease a 9" cake pan and line the bottom with parchment paper.
In a medium bowl whisk together the flours, baking powder, salt and nutmeg.
Beat the eggs, sugar and stevia until thick.
Add the melted butter, oil, buttermilk, vanilla, lemon extract and lemon juice and beat just until incorporated.
Add the flour mixture and stir just until moistened.
Gently fold in the cherries.
Pour the batter into the pan and smooth the top.
Bake on the lowest rack of the oven for 35 minutes, then cover with foil and bake 25 minutes more.
Remove from oven and place on a wire rack to cool completely before turning out.
Serving Size: Makes one 9-inch round
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
In a medium bowl whisk together the flours, baking powder, salt and nutmeg.
Beat the eggs, sugar and stevia until thick.
Add the melted butter, oil, buttermilk, vanilla, lemon extract and lemon juice and beat just until incorporated.
Add the flour mixture and stir just until moistened.
Gently fold in the cherries.
Pour the batter into the pan and smooth the top.
Bake on the lowest rack of the oven for 35 minutes, then cover with foil and bake 25 minutes more.
Remove from oven and place on a wire rack to cool completely before turning out.
Serving Size: Makes one 9-inch round
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 163.3
- Total Fat: 7.4 g
- Cholesterol: 41.3 mg
- Sodium: 46.6 mg
- Total Carbs: 21.5 g
- Dietary Fiber: 1.9 g
- Protein: 3.8 g
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