Light Lemon Cake

Light Lemon Cake Recipe: The Perfect Dessert for Spring

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.
Light Lemon Cake Recipe

These ingredients work together to create a delicious and refreshing Light Lemon Cake that’s perfect for springtime.

Light Lemon Cake Recipe

Course: DessertCuisine: AmericanDifficulty: Easy


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Cooking time




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Looking for a delicious and easy-to-make dessert that’s perfect for spring? Look no further than this light and refreshing lemon cake recipe! This cake is bursting with citrusy flavor and is sure to impress your family and friends. Plus, it’s low in calories and easy to make.


  • 1 cup all-purpose flour

  • 1/2 cup granulated sugar

  • 1/2 teaspoon baking powder

  • 1/4 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1/4 cup vegetable oil

  • 1/4 cup low-fat plain Greek yogurt

  • 1/4 cup fresh lemon juice

  • 2 tablespoons lemon zest

  • 2 large eggs

  • 1/2 teaspoon vanilla extract


  • Preheat the oven to 350°F (175°C) and line a 9-inch cake pan with parchment paper.
  • In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  • In a separate bowl, whisk together the oil, Greek yogurt, lemon juice, lemon zest, eggs, and vanilla extract until smooth.
  • Pour the wet ingredients into the dry ingredients and whisk until just combined.
  • Pour the batter into the prepared cake pan and bake for 25 minutes or until a toothpick inserted into the center comes out clean.
  • Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.


  • Make sure to zest your lemons before juicing them to make the process easier.
  • Use fresh lemon juice for the best flavor.
  • Don’t overmix the batter, as this can result in a tough cake.
  • For a lighter and fluffier cake, separate the egg whites and yolks and whip the egg whites until stiff peaks form before folding them into the batter.
  • Serve with a dollop of whipped cream and fresh berries for an extra-special touch.

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!

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:

  1. Once the cake has cooled completely, wrap it tightly in plastic wrap or aluminum foil.
  2. Store the wrapped cake in an airtight container or resealable plastic bag to prevent it from drying out.
  3. 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:

  1. Once the cake has cooled completely, wrap it tightly in plastic wrap or aluminum foil.
  2. Place the wrapped cake in a freezer-safe container or resealable plastic bag.
  3. Label the container or bag with the date and contents.
  4. Freeze the cake for up to 3 months.
  5. 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.
  6. 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.

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