Low Calorie Orange Cake
A light, refreshing orange cake with subtle sweetness and bright citrus flavor, perfect for health-conscious dessert lovers or those seeking a low-calorie treat.
Ingredients
Instructions
- Stir 2 teaspoons sweetener into melted butter.
- Add beaten eggs; mix well.
- Alternately add sifted cake flour, salt, and baking powder with 1/3 cup orange juice, mixing until blended after each addition.
- Pour batter into a 9-inch layer cake pan lined on the bottom with waxed paper.
- Bake in a preheated moderate oven (375°F) for about 30 minutes until the cake layer is thin.
- Remove from oven, transfer to a serving plate, and peel off the waxed paper.
- Just before serving, mix remaining 1/2 teaspoon sweetener and 1/3 cup orange juice in a small saucepan.
- Bring to a boil and simmer for 2 to 3 minutes.
- Spoon the syrup over the slightly warm or cold cake.
Tips & Substitutions
For a lighter texture, ensure your butter is cooled slightly before mixing with the sweetener and eggs. You can substitute the cake flour with a gluten-free blend to accommodate dietary needs. If you prefer a more intense orange flavor, consider adding a teaspoon of orange zest to the batter. This cake pairs naturally with a dollop of Bailey'S Cream for added richness.
Serving Suggestions
This Low Calorie Orange Cake is delightful on its own or served with a side of whipped cream. For an elegant presentation, garnish with fresh orange slices or mint leaves. It also pairs wonderfully with light desserts like Peach Clafouti for a brunch spread or a cozy afternoon tea.
Storage & Reheating
Store any leftover cake in an airtight container in the refrigerator for up to three days. To reheat, place slices in the microwave for about 15-20 seconds or enjoy cold for a refreshing treat. If the cake becomes too dry, a drizzle of fresh orange juice can help restore moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Low Calorie Orange Cake contains roughly 81 calories, with 1g protein, 17g carbohydrates, and 1g fat. It is a good source of calcium (13% of the Daily Value) and vitamin C (13% of the Daily Value). Note that it is relatively high in sodium, at 1147mg per serving (50% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different sweetener instead of a liquid one?
Yes, you can substitute with granulated noncaloric sweeteners, but be sure to adjust the quantity according to the sweetener's conversion ratio. Liquid sweeteners typically have a different sweetness level than granulated, so taste as you mix.
What can I do if the cake is too dense?
If your cake turns out dense, it might be due to overmixing the batter. Mix just until combined after adding flour. Additionally, ensure that your baking powder is fresh, as old leavening agents can affect the cake's rise.
Can I freeze this cake?
Yes, you can freeze the cake for up to three months. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Thaw it overnight in the refrigerator before serving, and it will be just as delicious!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).