Low-Fat Honey-Lemon Cake
A light, flavorful honey-lemon cake with a tender crumb, perfect for those seeking a low-fat dessert with bright citrus notes and subtle sweetness.
Ingredients
- vegetable cooking spray ⓘ
- 1 3/4 cups all-purpose flour ⓘ
- 1 teaspoon all-purpose flour (for dusting) ⓘ
- 2 teaspoons baking powder ⓘ
- 1/4 teaspoon salt ⓘ
- 3/4 cup sugar
- 1 teaspoon grated lemon rind ⓘ
- 1/2 cup plus 2 tablespoons skim milk
- 1/4 cup vegetable oil
- 1/4 cup nonfat sour cream alternative ⓘ
- 3 tablespoons honey ⓘ
- 1 teaspoon lemon extract ⓘ
- 1/4 c. sifted powdered sugar ⓘ
- 1 1/4 tsp. lemon juice ⓘ
Instructions
- Coat a loaf pan with vegetable cooking spray.
- Dust the pan with 1 teaspoon of flour; set aside.
- Combine 1 3/4 cups plus 1 teaspoon all-purpose flour, baking powder, and salt in a large bowl.
- In a small bowl, stir together 1/2 cup plus 2 tablespoons skim milk, vegetable oil, nonfat sour cream alternative, honey, and lemon extract.
- Add the milk mixture to the flour mixture and beat at medium speed with an electric mixer until smooth.
Tips & Substitutions
For a lighter texture, ensure you don't overmix the batter once the wet and dry ingredients are combined. You can substitute honey with agave syrup for a vegan option. Additionally, using a blend of whole wheat and all-purpose flour can add more fiber. If you want a more intense lemon flavor, consider adding a bit of lemon zest to the frosting as well.
Serving Suggestions
This Low-Fat Honey-Lemon Cake is delightful on its own, but pairing it with fresh berries or a dollop of light whipped cream can elevate the dessert. For a more indulgent option, consider serving with a scoop of vanilla yogurt. It also makes a lovely addition to a brunch table alongside dishes like *Caramel Pecan Buns.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to two days, or refrigerate for up to a week. To maintain moisture, wrap individual slices in plastic wrap. If you want to reheat, microwave on low power for about 10-15 seconds, or warm it in a conventional oven at 350°F for 5-10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Low-Fat Honey-Lemon Cake contains roughly 94 calories, with 5g protein, 7g carbohydrates, and 5g fat. It is a good source of protein (11% of the Daily Value) and calcium (11% of the Daily Value). Note that it is relatively high in sodium, at 670mg per serving (29% 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute up to half of the all-purpose flour with whole wheat flour to increase the fiber content. Just be aware that it may change the texture slightly, making it denser.
What can I use instead of nonfat sour cream alternative?
You can replace nonfat sour cream alternative with Greek yogurt for a similar tangy flavor and creamy texture. For a dairy-free option, consider using a plant-based yogurt.
How can I make this cake gluten-free?
To make this cake gluten-free, use a gluten-free all-purpose flour blend that includes xanthan gum. This will help maintain the structure of the cake while keeping it light and fluffy.
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).