Low Fat Lime Cake Recipes

SKINNY KEY LIME POKE CAKE

Skinny Key Lime Poke Cake image

Bring this refreshing cake, inspired by Key lime pie, to your next gathering. It is sure to be a hit.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h55m

Yield 15

Number Of Ingredients 14

Ingredients

1 box Betty Crocker™ Super Moist™ white cake mix
1 1/4 cups water
1 tablespoon canola oil
4 eggs
1 can (14 oz) fat-free sweetened condensed milk (not evaporated)
1 container (6 oz) Yoplait® Original yogurt Key lime pie
1/3 cup Key lime juice or regular lime juice
1 teaspoon grated lime peel
4 drops yellow food color
1 drop green food color
1 container (12 oz) lite frozen whipped topping, thawed
2 teaspoons grated lime peel
Fresh strawberries
Key lime slices

Steps:

Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with cooking spray.
In large bowl, beat Cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
Bake 27 to 33 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. With handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.
Meanwhile, in medium bowl, stir together Filling ingredients (mixture will thicken). Pour over warm cake; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate 1 hour.
Spread whipped topping over cake; sprinkle with lime peel. Garnish as desired.

Nutrition Facts : Calories 280, Carbohydrate 49 g, Cholesterol 50 mg, Fat 1, Fiber 0 g, Protein 6 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 36 g, TransFat 0 g

LOW-FAT LIME CAKE

Low-Fat Lime Cake image

Categories Cake Citrus Dessert Bake Picnic Low Fat Kentucky Derby Backyard BBQ Lime Fall Birthday Shower Party Bon Appétit

Yield Serves 12

Number Of Ingredients 12

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

Steps:

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

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