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Healthy Lemon Cake

 Healthy Lemon Cake
"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.
14 ServingsPrep: 15 min. Bake: 35 min. + cooling


  • 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 McCormick® Pure Lemon Extract
  • GLAZE:
  • 1 cup confectioners' sugar
  • 1/4 cup lemon juice


  • 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.
  • 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.
  • 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.

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Healthy Lemon Cake (continued)

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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.