Low-Fat Lemon Supreme Cake
A light and tangy lemon cake with a moist texture, perfect for spring gatherings or afternoon tea. Bright lemon flavor suits citrus lovers seeking a low-fat treat.
Ingredients
Instructions
- Mix all ingredients except powdered sugar and lemon juice. Beat well.
- Pour the batter into a Bundt pan sprayed with Pam.
- Bake according to the directions on the cake box, approximately 30 minutes.
- Cool the cake for 10 minutes.
- Remove the cake from the pan.
- Mix powdered sugar with enough lemon juice to make a thick paste.
- Pour the lemon glaze over the warm cake.
Tips & Substitutions
For a lighter cake, consider using a sugar substitute or a lower-calorie lemon cake mix. If apricot juice is unavailable, orange juice can work as a substitute. Ensure the egg whites are at room temperature for better volume when beaten. Also, for a more intense lemon flavor, add lemon zest to the batter.
Serving Suggestions
This cake is delightful on its own but pairs beautifully with fresh berries or a dollop of whipped cream. For a festive presentation, serve it alongside a refreshing Spicy Bean Salad for a light meal. It also makes a great dessert to complement a hearty dinner like Hash Brown Potato Bake.
Storage & Reheating
To store leftovers, wrap the cake in plastic wrap or place it in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. Reheat individual slices in the microwave for about 10-15 seconds for a warm treat.
Nutrition & Diet Analysis (per serving)
Each serving of Low-Fat Lemon Supreme Cake contains roughly 462 calories, with 13g protein, 92g carbohydrates, and 5g fat. It is an excellent source of protein (25% of the Daily Value), and a good source of iron.
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 eggs instead of egg whites?
Using whole eggs will change the texture and increase the fat content of the cake. If you prefer a richer flavor, you can substitute 2 whole eggs for the 4 egg whites, but the cake will be less low-fat.
What can I use instead of lemon pudding?
If you don't have lemon pudding, vanilla pudding works as a good substitute. It will slightly alter the flavor, but the overall texture of the cake will remain similar. Adding a bit of lemon zest can help retain the citrus flavor.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. Keep in mind that baking times may vary depending on your oven, so start checking a few minutes before the recommended time.
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).