This basic low sodium Lemon Cake recipe is sweet, but not too sweet. Thus it is suitable for breakfast or as a dessert.
- 2 cups all-purpose flour
- 1 1⁄2 cups sugar
- 2⁄3 cup unsalted butter
- 2 tsp low-sodium baking powder
- ¼ tsp salt
- 1 cup skim milk
- 2 large eggs, separated
- 1 tsp vanilla
- 2 Tbsp lemon juice
- Preheat oven to 350 degrees. Grease and flour a 9” x 13” baking pan
- Mix together flour, sugar, and butter. Reserve ¾ cup of this mixture for topping.
- To the remainder of the flour/butter/sugar mixture, add salt, baking powder, vanilla, lemon juice, milk, and egg yolks. Blend well.
- Beat the egg whites until firm. Then fold then into the batter and pour into the baking pan.
- Then sprinkle the remainder of reserved flour/sugar/butter mixture on top of the batter.
- Bake in the preheated oven for 40-50 minutes, until a toothpick inserted in the center of the cake comes out clean.
According to our estimates, one serving from this recipe will contain 60 mg of sodium.
Note that sodium percentages depend on which daily reference you use. 60 mg of sodium per serving implies that this recipe provides:
– 3% of the U.S. FDA daily reference value for sodium for a 2,000-calorie diet that includes 2,400 mg sodium, or
– 4% of the American Heart Association recommendation of 1,500 mg sodium per day, or
– 6% of the Ménière’s diet recommendation of 1,000 mg sodium per day.
(As is the case with all of the recipes on this web site, the nutrition information provided in this recipe is only an estimate based on nutrition information provided on the packaging of each of the ingredients we used in this recipe and/or on a variety of sources on the web. This information should be regarded as an opinion only, with no guarantees that it is accurate. Obviously, the nutritional information will vary depending on the ingredients and quantities that you use.)
