Wednesday, February 9, 2011

Lemon Cake

I had found a recipe on a cooking forum I belong to and it sounded really, really good! I copied it and worked on trying to reduce the caloric content a bit. Here is the end result. I was a little disappointed I didn't reduce the calories more, but am happy with the result. If you can stick to one serving you won't do too badly. It is a delicious cake.

Lemon Cake (my version)
by Leanne D
9 servings
248 cal./serving
~11 grams fat/serving

Preheat gas oven to 350 farenheit (325 for electric oven)

1/2 cup butter, softened
1/2 cup Splenda sugar blend
1/2 cup Egg Beaters (equal to 2 large eggs)
1 1/2 cup flour
1 1/2 tsps baking bowder
1/2 cup milk (I used 2%)
Zest of 1 or 2 lemons, depending on how lemony you want it to be. (I used zest of two.)

Cream butter and Splenda together, beat Egg Beaters in one half at a time. Sift 1/2 of flour and baking powder into the butter/Splenda mixture. Stir and pour in 1/4 cup milk. Stir until well blended. Repeat with last half of dry ingredients and then the rest of the milk. Stir in the zest.

Pour into a 9x9 or 8x8 cake pan or round pan that has been sprayed with cooking spray. Bake for 35 min. at 350 derees or until toothpick inserted into center comes out clean.

1/4 cup sugar (I did not replace the sugar here as I was afraid it would affect the glaze.)
2 Tbsp lemon juice

Mix sugar and lemon juice and pour over hot cake in oven. Turn oven off and let cake sit in oven for about 10 minutes.

Cut into 9 servings.


  1. Wow. This is unbelievably timely. I was thinking of trying to make a lemon cake. This sounds delicious. To reduce the calories somewhat, do you think you could replace the butter with applesauce without changing the dynamic too much?

    I'm going to try it. I think you are right about the glaze. I'd stick with the real sugar. However, you might be able to just skip the glaze. All in all, though, I don't think that under 250 calories for a rich cake is all that bad! I think I can fit that into my diet.

  2. It has a wonderful lemony flavor, Nancy. I had thought about using applesauce or something to replace the butter, but was unsure how it would affect the texture. I don't know about skipping that really makes is so nice.

    One thing I really liked about it was the fact that it makes a small cake. No 9x13 pan of cake staring at your for a week or spoiling before it gets eaten! son, Ben, just loved it, too!! Bonus!

  3. I've frozen it a pinch before, too.

    One more note on the recipe. On the original recipe thread lots of people made suggestions about experimenting with different variations of the cake. Orange or lime both sounded good to me. Then I got to thinking you could make the glaze with liquor or liqueur (vodka for a Lemon Drop or tequila for the lime) a la Rum Cake...lots of possibilities.

    Let me know if you try it and how you liked it!


Comments welcome. Feedback on recipes appreciated.