Healthy Lemon Cake Recipe

5 1 2
Publisher Photo

Healthy Lemon Cake Recipe

Read Reviews
5 1 2
Publisher Photo
"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.
MAKES:
14 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min. + cooling
MAKES:
14 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min. + cooling

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

Directions

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.
Originally published as Lemon Cake in Light & Tasty June/July 2006, p63

Nutritional Facts

1 slice: 227 calories, 5g fat (1g saturated fat), 0 cholesterol, 274mg sodium, 41g carbohydrate (27g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 2-1/2 starch, 1/2 fat.

  • 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forHealthy Lemon Cake

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
sweetcakes123 User ID: 7301859 154416
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!"

Loading Image