Healthy Lemon Cake Recipes

HEALTHY LEMON CAKE

Healthy Lemon Cake image

"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.

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 14 servings.

Number Of Ingredients 10

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

Steps:

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 in 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.,

Nutrition Facts : Calories 227 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 274mg sodium, Carbohydrate 41g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.

LEMON CAKE

Lemon Cake image

Get Ina Garten's Lemon Cake recipe from Barefoot Contessa on Food Network. The lemon comes twofold: in the cake and in the glaze, which keeps everything moist.

Provided by Ina Garten

Categories dessert

Time 1h30m

Yield 2 (8-inch) loaves

Number Of Ingredients 13

Ingredients

1/2 pound (2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed lemon juice, divided
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract
2 cups confectioners' sugar, sifted
3 1/2 tablespoons freshly squeezed lemon juice

Steps:

Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.
Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.
For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.

Nutrition Facts : Calories 400 calorie, Fat 13 grams, SaturatedFat 9 grams, Cholesterol 86 milligrams, Sodium 235 milligrams, Carbohydrate 66 grams, Fiber 1 grams, Protein 5 grams, Sugar 47 grams

LIGHTER LEMON DRIZZLE CAKE

Lighter lemon drizzle cake image

Angela Nilsen gives one of our site's most popular cakes the ultimate healthy makeover by reducing fat

Provided by Angela Nilsen

Categories Afternoon tea, Dessert

Time 1h5m

Yield Cuts into 12 slices

Number Of Ingredients 11

Ingredients

75ml rapeseed oil , plus extra for the tin
175g self-raising flour
1 ½ tsp baking powder
50g ground almond
50g polenta
finely grated zest 2 lemons
140g golden caster sugar
2 large eggs
225g natural yogurt
85g caster sugar
juice 2 lemon (about 5 tbsp)

Steps:

Heat oven to 180C/160C fan/gas 4. Lightly oil a 20cm round x 5cm deep cake tin and line the base with baking parchment. For the cake, put the flour, baking powder, ground almonds and polenta in a large mixing bowl. Stir in the lemon zest and sugar, then make a dip in the centre. Beat the eggs in a bowl, then stir in the yogurt. Tip this mixture along with the oil into the dip (see step-by-step number 1), then briefly and gently stir with a large metal spoon so everything is just combined, without overmixing.
Spoon the mixture into the tin and level the top (step 2). Bake for 40 mins or until a skewer inserted into the centre of the cake comes out clean. Cover loosely with foil for the final 5-10 mins if it starts to brown too quickly.
While the cake cooks, make the lemon syrup. Tip the caster sugar into a small saucepan with the lemon juice and 75ml water. Heat over a medium heat, stirring occasionally, until the sugar has dissolved. Raise the heat, boil for 4 mins until slightly reduced and syrupy, then remove from the heat.
Remove the cake from the oven and let it cool briefly in the tin. While it is still warm, turn it out of the tin, peel off the lining paper and sit the cake on a wire rack set over a baking tray or similar. Use a skewer to make lots of small holes all over the top of the cake (step 3). Slowly spoon over half the lemon syrup (step 4) and let it soak in. Spoon over the rest in the same way, brushing the edges and sides of the cake too with the last of the syrup.

Nutrition Facts : Calories 243 calories, Fat 10.2 grams fat, SaturatedFat 1.4 grams saturated fat, Carbohydrate 35.4 grams carbohydrates, Sugar 21.5 grams sugar, Fiber 0.9 grams fiber, Protein 4.7 grams protein, Sodium 0.34 milligram of sodium

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