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Healthy Lemon Cake Recipe

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"I've made this cake several times and it's always delicious," Pat Bertram promises from Attica, Michigan. And because there are only a few grams of fat per serving, you can enjoy a slice without guilt.
TOTAL TIME: Prep: 15 min. Bake: 35 min. + cooling
MAKES:14 servings
TOTAL TIME: Prep: 15 min. Bake: 35 min. + cooling
MAKES: 14 servings

Ingredients

  • 1 package yellow cake mix (regular size)
  • 1 package (.3 ounce) sugar-free lemon gelatin
  • 3/4 cup egg substitute
  • 1 can (5-1/2 ounces) apricot nectar
  • 1/2 cup unsweetened applesauce
  • 2 tablespoons canola oil
  • 1 teaspoon lemon extract
  • GLAZE:
  • 1 cup confectioners' sugar
  • 1/4 cup lemon juice

Nutritional Facts

1 slice equals 227 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 274 mg sodium, 41 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 2-1/2 starch, 1/2 fat.

Directions

  1. In a large bowl, combine the first seven ingredients. Beat on medium speed for 2 minutes. Coat a 10-in. fluted tube pan with cooking spray and dust with flour; add the batter.
  2. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack. With a meat fork or wooden skewer, poke holes in cake.
  3. Set aside 2 tablespoons confectioners' sugar. In a small bowl, combine the remaining confectioners' sugar and lemon juice. Gradually pour over warm cake. Cool completely. Dust with reserved confectioners' sugar. Yield: 14 servings.
Originally published as Lemon Cake in Light & Tasty June/July 2006, p63

Nutritional Facts

1 slice equals 227 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 274 mg sodium, 41 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 2-1/2 starch, 1/2 fat.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Healthy Lemon Cake

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   (2)
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MY REVIEW
Reviewed Jun. 13, 2013

This cake was quick to make, and has a pound cake texture. I made this for Easter and again for a dinner party. I didn't use the glaze - we ate it plain the first time and with just a bit of leftover lemon-flavored cream cheese frosting drizzled over the top the second time. We have several diabetic friends and a friend who doesn't care for lemon and they all raved about this cake. It's not a sickeningly sweet cake, which is exactly what I was looking for. Yum!

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