Low Calorie Lemon Cake
This low calorie lemon cake has bright lemon flavor topped with a lemon glaze! This cake will become one of your favorite lemon desserts.
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
Calories: 96kcalCarbohydrates: 27gProtein: 4gFat: 2gCholesterol: 47mgSodium: 155mgPotassium: 59mgFiber: 1gSugar: 1g
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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