There’s nothing quite like a light, refreshing dessert to brighten up your day, and our Light Lemon Cake Recipe is just the ticket.
This low-calorie, easy-to-make cake is the perfect springtime treat that will delight your taste buds and leave you feeling satisfied.
Follow our tips for the best lemon cake in the world, and you’ll have a dessert your friends and family will rave about!
Ingredient list:
here’s a list of ingredients for the Light Lemon Cake Recipe with their respective descriptions:
- All-purpose flour: Used as the base ingredient for the cake batter. It is always best to sift the flour before incorporating it into the cake mix.
- Granulated sugar: Adds sweetness to the cake.
- Baking powder: Helps the cake rise and creates a light, fluffy texture.
- Baking soda: Helps the cake rise and neutralizes the acidity in the lemon juice.
- Salt: Enhances the flavor of the cake and balances out the sweetness.
- Vegetable oil: Adds moisture and richness to the cake without adding too much fat.
- Low-fat plain Greek yogurt: Adds moisture and richness to the cake without adding too much fat.
- Fresh lemon juice: Provides a bright, tangy flavor to the cake.
- Lemon zest: Adds additional lemon flavor to the cake and enhances the overall citrusy taste.
- Eggs: Provides structure and helps the cake rise.
- Vanilla extract: Enhances the overall flavor of the cake.
These ingredients work together to create a delicious and refreshing Light Lemon Cake that’s perfect for springtime.
Nutritional values of Light Lemon Cake Recipe:
- Total fat: 6g
- Saturated fat: 1g
- Cholesterol: 46mg
- Sodium: 130mg
- Total carbohydrates: 22g
- Dietary fiber: 0g
- Sugars: 13g
- Protein: 3g
Level of difficulty: Easy
This light lemon cake recipe is the perfect dessert for spring! It’s easy to make, low in calories, and bursting with lemony flavor. Serve it with a dollop of whipped cream and fresh berries for an extra-special touch. We hope you enjoy this recipe!
Light Lemon Cake Recipe
Ingredients
- 2½ cups all-purpose flour (pre-sifted)
- 1½ cups granulated sugar
- 2 tsp baking powder
- ½ tsp teaspoon baking soda
- ½ tsp salt
- ½ cup vegetal oil
- ½ cup fresh lemon juice
- Lemon zest (from 2-3 lemons)
- 3 eggs
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (180°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Make sure to sift the flour before incorporating it to avoid any lumps.
- In another bowl, mix together the vegetable oil, lemon juice, lemon zest, eggs, and vanilla extract. Stir well until all the ingredients are fully combined.
- Pour the liquid mixture into the dry ingredients and mix until you have a smooth and homogeneous batter. Avoid overmixing, as it can result in a dense cake.
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake in the preheated oven for approximately 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Remove the cake from the oven and let it cool in the pan for a few minutes. Then, transfer it to a wire rack and let it cool completely.
- Optionally, you can glaze the cake with a lemon glaze or dust it with powdered sugar before serving.
Notes
- Use fresh lemons: Freshly squeezed lemon juice and zest will provide the best and brightest flavor to your cake. Avoid using bottled lemon juice as it may have a more muted taste.
- Measure ingredients accurately: Baking is a science, so it’s important to measure your ingredients properly. Use a kitchen scale for precise measurements of dry ingredients, and use measuring cups and spoons for liquids.
- Sift the flour: Sifting the all-purpose flour before incorporating it into the batter will help ensure a lighter and fluffier texture. It helps to remove any lumps and aerates the flour.
- Don’t overmix the batter: Overmixing can develop gluten and lead to a denser texture. Mix the batter just until the ingredients are combined, and avoid excessive stirring.
- Preheat the oven: Always preheat your oven to the specified temperature before placing the cake inside. This ensures even baking and proper rising.
- Test for doneness: Use a toothpick or a cake tester to check if the cake is fully baked. Insert it into the center of the cake, and if it comes out clean or with a few crumbs, the cake is ready.
- Allow the cake to cool completely: Let the cake cool in the pan for a few minutes, then transfer it to a wire rack to cool completely. This allows the flavors to develop and prevents the cake from becoming soggy.
- Add a lemon glaze or frosting: For an extra burst of lemon flavor, consider drizzling a lemon glaze or frosting over the cooled cake. It adds a delightful tang and enhances the overall taste.
- Garnish with lemon slices or zest: To enhance the presentation, consider decorating the cake with thin lemon slices or a sprinkle of lemon zest. It adds a visually appealing touch and reinforces the lemon flavor.
- Enjoy it fresh: Light Lemon Cake is best enjoyed on the day it is baked for optimal flavor and texture. However, you can store any leftovers in an airtight container at room temperature for up to 2-3 days.
Why this recipe works?
This recipe works because it uses a combination of ingredients and techniques that result in a light and refreshing lemon cake.
The use of low-fat Greek yogurt in the batter adds moisture and richness without adding too much fat or calories.
Fresh lemon juice and zest give the cake a bright, tangy flavor that balances out the sweetness of the sugar. The addition of baking powder and baking soda ensures that the cake rises properly and has a light, fluffy texture.
The recipe is also easy to make and requires only a few basic ingredients, making it accessible for both novice and experienced bakers.
Additionally, the tips provided in the recipe, such as using fresh lemon juice and not overmixing the batter, help ensure that the cake turns out perfectly every time.
Overall, this recipe is a delicious and low-calorie option for those who want to enjoy a satisfying dessert without the guilt.
Storing and Frezzing
To store the Light Lemon Cake, follow these simple steps:
- Once the cake has cooled completely, wrap it tightly in plastic wrap or aluminum foil.
- Store the wrapped cake in an airtight container or resealable plastic bag to prevent it from drying out.
- Keep the cake at room temperature for up to 2-3 days, or in the refrigerator for up to 5-7 days.
To freeze the Light Lemon Cake, follow these steps:
- Once the cake has cooled completely, wrap it tightly in plastic wrap or aluminum foil.
- Place the wrapped cake in a freezer-safe container or resealable plastic bag.
- Label the container or bag with the date and contents.
- Freeze the cake for up to 3 months.
- When ready to serve, remove the cake from the freezer and let it thaw at room temperature for several hours. Alternatively, you can thaw the cake in the refrigerator overnight.
- Once the cake has thawed, you can dust it with powdered sugar or serve it with whipped cream and fresh berries, just like when it was freshly made.
By storing or freezing the Light Lemon Cake properly, you can enjoy it for several days or weeks after baking.
