Low-Fat Lime Cake Recipe

Name: Low-Fat Lime Cake
Yield: 4 servings
Cuisine: American
Ingredients: Nonstick vegetable oil spray; 1 3/4 cups all purpose flour; 2 1/4 teaspoons baking powder; 1/2 teaspoon salt; 1 cup sugar; 3 tablespoons vegetable oil; 2 tablespoons (1/4 stick) unsalted butter, room temperature; 4 large egg whites; 2 tablespoons fresh lime juice; 1 tablespoon grated lime peel; 1 teaspoon vanilla extract; 2/3 cup low-fat buttermilk

Servings: persons

Nonstick vegetable oil spray
1 3/4 cups all purpose flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
3 tablespoons vegetable oil
2 tablespoons (1/4 stick) unsalted butter, room temperature
4 large egg whites
2 tablespoons fresh lime juice
1 tablespoon grated lime peel
1 teaspoon vanilla extract
2/3 cup low-fat buttermilk

1
Preheat oven to 350F .Lightly spray 8 1/2 x 4 1/2 x 2-inch loaf pan with vegetable oil spray.
2
Mix flour, baking powder and salt in medium bowl.
3
Using electric mixer, beat sugar, vegetable oil and butter in large bowl until well blended.
4
Add egg whites 1 at a time, beating to blend after each addition.
5
Beat in lime juice, grated lime peel and vanilla extract.
6
Add dry ingredients alternately with buttermilk, beginning and ending with dry ingredients and beating just until combined after each addition.
7
Transfer cake batter to prepared pan.
8
Bake until top of cake is golden brown and tester inserted into center comes out clean, about 55 minutes.
9
Transfer pan to rack.
10
Cool cake in pan on rack 20 minutes.
11
Turn cake out onto rack and cool completely.
12
(Can be prepared 1 day ahead.
13
Wrap tightly in plastic; store at room temperature.)
14
Cut into slices.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Nonstick vegetable oil spray, 1 3/4 cups all purpose flour, 2 1/4 teaspoons baking powder, 1/2 teaspoon salt, and more.

Yes, Low-Fat Lime Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Low-Fat Lime Cake

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