Refreshingly Zesty and Light Lemon Cake

Do you want to learn how to make a lemon cake? One that has less fat and sugar but still a ton of flavor? If you enjoy tart lemons, this is the recipe for you to try. It is fast to make, bakes within the hour and can be on the table by the time you are finished with dinner. It is a refreshing way to end any meal or makes a great afternoon snack.

Since I started learning the basics behind cooking, I wanted to see if it was possible to make cake with less calories and fat but still taste good. Since lemons are fast becoming a favorite, I decided to try and make a lemon cake recipe. Instead of butter, oil was used. When being mindful of health, plant based fats are often much better for you than animal fats. Multiple studies show choosing monounsaturated and polyunsaturated fats can help improve your cholesterol! I do believe butter can add an amazing flavor to a ton of food. But in this instance, it wasn’t necessary. The oil helps keep the cake light, moist and fluffy.

Also, I figured in making my own recipe, I would either love it or hate it. At worst, it would be a disaster. At best, I’d have a cloud of lemony happiness. Today, my friends, thankfully we relished the zing of lemon and sugar. It was so good we ate the entire cake within a few days. Kind of defeated the purpose of being light in calories somewhat. Zesty and Light Lemon Cake was the name I came up with after some deliberation. What would you call it? In the meantime, if you love citrus, try out this orange lovers cake next.

Zesty Lemon Cake

A lemony cake that packs a punch. Reminds you of a refreshing glass of lemonade on a hot summer day. Simple to make and bake. Perfect for a last minute dessert.

Print Recipe

Prep Time10 minutes minutes

Cook Time50 minutes minutes

Total Time1 hour hour

Servings12 people

Calories 248.2

Ingredients

• 1 ⅓ cups (200g) flour
• 4 large (200g) eggs
• ¾ cup (180mL) oil
• ¾ cup (150g) white sugar
• 1 large (84g) lemon
• 1 ½ tsp (6g) baking powder
• 1 tsp (5mL) lemon extract
• ½ tsp (2g) salt

Icing

• 1 cup (125g) powdered sugar
• 1-2 tbs (15-30mL) lemon juice

Instructions

• Preheat oven to 350F (180C.)
• Grease and flour a 9×5 loaf tin (23x13cm) or line with parchment paper.
• Sift together flour, baking powder and salt.
• Zest and juice the lemon.
• In a large bowl, combine eggs, oil, lemon juice and the extract. Whisk together, about 30 seconds.
• Add in the sugar and whisk until it starts to dissolve, about 1 minute.
• Add dry ingredients and whisk until smooth.
• Pour into pan and bake 45-55 minutes or until a toothpick inserted in the middle comes out clean. Center should read between 200F (93C) and 210F (99C.)
• Cool completely before serving.

Icing

• In a small bowl, sift powdered sugar. Stir in juice one teaspoon at a time until desired consistency is reached.
• With a spoon, drizzle over top of cooled cake and allow it to drip over the edges. For easier cleanup, do this on the wire cooling rack sitting on top of a piece of parchment, paper towel or a tray. Allow icing to dry several minutes before cutting.

Notes

If using self-rising flour, omit baking powder and salt.

You may substitute the lemons for bottled lemon juice in equal amounts.

Nutrition Facts

Zesty Lemon Cake

Serving Size

 

1 slice

Amount per Serving

Calories

248.2

% Daily Value*

Fat

 

15.7

g

24

%

Saturated Fat

 

1.5

g

9

%

Polyunsaturated Fat

 

4

g

Monounsaturated Fat

 

8

g

Carbohydrates

 

21.2

g

7

%

Fiber

 

0.1

g

0

%

Protein

 

3.4

g

7

%

* Percent Daily Values are based on a 2000 calorie diet.

* Calories provided as a courtesy and not guaranteed.