This Low Calorie Lemon Cake has bright lemon flavor topped with a lemon glaze! This fluffy cake will soon become one of your favorite lemon desserts.
Try my Funfetti Poke Cake and my Strawberry Lemon Layer Cake for more delicious cake recipes!
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This low calorie cake is a simple recipe packed with all the zesty charm of a classic lemon cake.
A cake with a moist texture that's tender and bursting with citrusy brightness? Yes, please! And if you're feeling extra fancy, a drizzle of glaze adds that extra touch of sweetness.
Why You'll Love This Recipe
This homemade cake has the best flavor, especially if you're a lemon lover! It's made with unsweetened applesauce in place of some fats and plain low-fat yogurt to maintain creaminess.
The steps to make this recipe is very easy and the simple ingredients can easily be found at the grocery store.
Ingredients You Need
- All-purpose flour: Provides structure and texture.
- Granulated sweetener: I like monk fruit sweetener, Swerve Granular or Besti sweetener. A touch of sweetness to balance the tartness of the lemons.
- Baking powder: The leavening agent responsible for making the cake rise and become fluffy.
- Salt: A pinch of salt enhances the overall flavor and balances the sweetness.
- Unsweetened applesauce: A smart alternative to oil or butter, it adds moisture and a hint of natural sweetness without the extra calories.
- Plain low-fat yogurt: Another moisture provider, contributes to the cake's tenderness and creamy texture.
- Eggs: Binds the ingredients together and add structure to the cake.
- Zest of 1 lemon: The outer peel's fragrant oils infuse the cake with bold lemon.
- Juice of 1 lemon: Fresh lemon juice enhances the citrus flavor and keeps the cake moist.
- Vanilla extract: Enhances the overall taste.
For the Glaze (optional):
- Powdered sugar substitute (Swerve Confectioners): Creates a sweet glaze that your sweet tooth will love.
- Lemon juice: Forms the base of the glaze. For best results, fresh squeezed will taste better than a lemon extract.
Step By Step Photos
Add dry ingredients to mixing bowl.
Whisk together.
Add wet ingredients to a mixing bowl.
Mix together.
Add wet ingredients to dry.
Pour batter in caking pan.
Bake.
Mix powdered sugar with lemon juice.
Drizzle the glaze over the cake.
Spread with the back of a spoon.
How To Make Low Calorie Lemon Cake From Scratch
Step 1. Preheat oven: Preheat your oven to 350 °F and prepare a 9-inch round cake pan by greasing it or lining it with parchment paper.
Step 2. Dry ingredients: In a bowl, whisk together all-purpose flour, granulated sweetener, baking powder and salt.
Step 3. Wet ingredients: In another bowl, combine unsweetened applesauce, plain low-fat yogurt, eggs, lemon zest, lemon juice, and vanilla extract.
Step 4. Combine ingredients: Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
Step 5. Bake: Pour the batter into the prepared cake pan and bake for about 25-30 minutes or until a toothpick inserted into the center comes out clean.
Step 6. Optional glaze: While the cake is baking, whisk together powdered sugar substitute and lemon juice to make a glaze.
Step 7. Cool and glaze: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. If desired, drizzle the optional glaze over the cooled cake.
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Making Cupcakes
This batter should work well for cupcakes. Following the same recipe with minor adjustments, spoon the batter into cupcake liners and bake them at 350 °F for approximately 15-20 minutes. Keep an eye on them for doneness using the toothpick test.
Tips
- When zesting the lemon, only grate the outer colored layer, avoiding the bitter white pith underneath.
- Let the cake cool in the pan for a bit to prevent it from falling apart. Then transfer it to a wire rack to cool completely before slicing or adding glaze.
- Swap out some or all of the white flour with almond flour, coconut flour, or a blend of whole wheat flour and all-purpose flour.
- Bake the cake as mini loaves instead of a full cake. This automatically controls portion sizes and makes it easier to manage calorie intake.
Frequently Asked Questions About Lemon Cake
Mashed bananas or pureed pumpkin can work as substitutes for applesauce.
Yes, you can store the cake at room temperature for about 1-2 days if it's well-covered.
Store the cake in an airtight container or cover it with plastic wrap to prevent it from drying out. Bring it to room temperature before serving for the best texture.
Absolutely. Wrap the whole cake tightly with plastic wrap and then with aluminum foil to prevent freezer burn. It can be frozen for up to 2-3 months.
Place slices on a baking sheet lined with parchment paper, freeze until firm, and then transfer them to a freezer safe container. This makes it easy to grab a slice at a time.
More Low Calorie Recipes You Might Enjoy
Low Calorie Lemon Cake
Ingredients
- 1 cup all-purpose flour
- ½ cup granulated sugar substitute I like Swerve Granular
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup unsweetened applesauce
- ¼ cup plain low-fat yogurt
- 2 large eggs
- Zest of 1 lemon
- Juice of 1 lemon
- 1 teaspoon vanilla extract
For Glaze (optional)
- ¼ cup powdered sugar substitute I like Swerve Confectioners
- 1-2 tablespoons lemon juice
Instructions
- Preheat the oven to 350 °F. Grease a 9-inch round cake pan with cooking spray or line it with parchment paper.
- In a large bowl, whisk together the flour, sugar substitute, baking powder and salt.
- In a separate bowl, combine the applesauce, yogurt, eggs, lemon zest, lemon juice, and vanilla extract. Mix well until everything is well incorporated.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix the batter.
- Pour the cake batter into the prepared cake pan, smoothing the top with a spatula.
- Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- While the cake is baking, prepare the optional glaze by whisking together the powdered sugar substitute and lemon juice until smooth.
- Once the cake is done baking, remove it from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
- If using the glaze, drizzle it over the top of the cake, spreading it out with the back of a spoon if necessary.
Notes
- When zesting the lemon, only grate the outer colored layer, avoiding the bitter white pith underneath.
- Make sure your oven is fully preheated before placing the cake inside for even baking and proper rising.
- Let the cake cool in the pan for a bit to prevent it from falling apart. Then transfer it to a wire rack to cool completely before slicing or adding glaze.
- Storing: Store the cake at room temperature, in an airtight container or covered with plastic wrap, for 1-2 days.
- Freezing: Wrap the whole cake tightly with plastic wrap, followed by a layer of aluminum foil. Use within 2-3 months. Alternatively, you can slice the cake into individual portions before freezing. Place each slice on a baking sheet lined with parchment paper and freeze until firm. Once frozen, transfer the slices to a freezer-safe container or resealable plastic bags. Use within 1-2 months.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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