This low fat lemon cake is light, zesty, and wonderfully moist—with just 2.5 grams of fat per slice. Made with fat-free Greek yogurt, fresh lemon juice, and unsweetened applesauce, it delivers bright citrus flavor and a tender crumb without relying on butter or oil. It’s a perfect dessert for spring and summer, afternoon tea, or anytime you want a refreshing treat that’s still diet-friendly.
About This Recipe
This cake has a soft, melt-in-your-mouth texture and a bold lemon flavor that comes from real lemon juice and zest. It’s sweet but not too sweet, with a tangy lemon glaze that soaks into the top and makes every bite vibrant.
It’s a one-bowl wonder that comes together quickly and bakes in just 30 minutes. Great for picnics, brunch, or make-ahead desserts you can enjoy all week.
Why This Recipe Belongs in Your Diet
Fat-free Greek yogurt and applesauce replace oil and butter, cutting down on fat while keeping the cake moist and satisfying. Lemon juice and zest add brightness and vitamin C, making it a cheerful, waistline-friendly dessert.
What You’ll Need (Ingredients)
We’re building flavor with fresh lemons and moisture with smart low-fat swaps for a cake that’s both delicious and diet-conscious.
- All-Purpose Flour (1 1/2 cups): The foundation of the cake.
- Baking Powder (1 1/2 teaspoons): Helps the cake rise.
- Salt (1/4 teaspoon): Balances the sweetness and enhances the lemon flavor.
- Fat-Free Greek Yogurt (1/2 cup): Adds moisture and a slight tang.
- Unsweetened Applesauce (1/4 cup): Replaces oil to keep the fat low.
- Granulated Sugar (1/2 cup): Sweetens the cake while letting lemon shine.
- Eggs (2 large): Provide structure and a tender crumb.
- Fresh Lemon Zest (1 tablespoon): Infuses the batter with citrusy aroma.
- Fresh Lemon Juice (1/4 cup): Adds tart, bright flavor.
- Vanilla Extract (1 teaspoon): Rounds out the citrus and adds depth.
Optional Glaze
- Powdered Sugar (1/2 cup)
- Fresh Lemon Juice (2 tablespoons)
How to Make Low Fat Lemon Cake
- Preheat oven to 350°F. Grease an 8×8-inch baking dish or line with parchment.
- Whisk dry ingredients: Mix flour, baking powder, and salt in a bowl.
- Mix wet ingredients: In another bowl, whisk yogurt, applesauce, sugar, eggs, lemon zest, lemon juice, and vanilla.
- Combine the dry and wet ingredients until just mixed—do not overmix.
- Pour batter into the prepared pan and smooth the top.
- Bake for 28–32 minutes or until a toothpick comes out clean.
- Cool slightly, then drizzle with optional lemon glaze.
To Make the Glaze
- Whisk powdered sugar and lemon juice together until smooth.
- Drizzle over warm cake and let set.
Recipe Tips and Variations
- Add blueberries to the batter for a lemon-blueberry twist.
- Use a loaf pan and serve sliced with tea.
- Swap half the flour for whole wheat pastry flour for added fiber.
- Dust with powdered sugar if skipping the glaze.
How to Store Leftovers
Store covered at room temperature for 2 days or refrigerate for up to 5. You can also freeze individual slices wrapped tightly for up to 2 months.
Nutrition Facts
- Serving Size: 1 slice (1/12 of cake)
- Calories: 125 kcal
- Fat: 2.5 g
- Carbohydrates: 22 g
- Protein: 3 g
- Sodium: 110 mg
Try More Recipes:
Low Fat Lemon Cake
Description
A bright and tangy lemon cake with just 2.5 grams of fat per slice—perfect for light, zesty dessert lovers.
Ingredients
Optional Glaze
Instructions
- Preheat oven to 350°F.
- Mix flour, baking powder, and salt.
- Whisk yogurt, applesauce, sugar, eggs, lemon zest, juice, and vanilla.
- Combine wet and dry ingredients.
- Pour into pan and bake 28–32 minutes.
- Cool and glaze if desired.