Description
This Weight Watchers Lemon Cake is a moist, low-fat dessert made with lemon cake mix and Greek yogurt for added protein and flavor. It’s easy to prepare, sugar-free options available, and perfect for a light yet tasty treat.
Ingredients
Scale
Dry Ingredients
- 1 box lemon cake mix (sugar-free if preferred, 15.25 oz)
Wet Ingredients
- 1 cup nonfat plain Greek yogurt
- ¾ cup water
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest (optional)
Garnish (Optional)
- Powdered sugar or light whipped topping
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or line it with parchment paper to prevent the cake from sticking.
- Mix Ingredients: In a large bowl, combine the lemon cake mix, nonfat plain Greek yogurt, water, lemon juice, and lemon zest if using. Mix thoroughly until the batter is smooth and well incorporated, which should take about 1 to 2 minutes.
- Prepare Batter: Pour the batter into the prepared baking dish, spreading it evenly with a spatula to ensure uniform baking.
- Bake the Cake: Place the pan in the oven and bake for 25 to 30 minutes. To check for doneness, insert a toothpick into the center of the cake; it should come out clean or with a few moist crumbs.
- Cool and Serve: Allow the cake to cool completely in the pan before slicing. Optionally, dust with powdered sugar or top with a dollop of light whipped topping for added sweetness before serving.
Notes
- This cake is low in fat and high in flavor thanks to the addition of Greek yogurt, which also adds protein.
- For extra lemon flavor, consider adding a few drops of lemon extract to the batter.
- This recipe can be baked in cupcake form; simply reduce the baking time to 18–20 minutes.
- Using sugar-free lemon cake mix helps reduce calorie and sugar content.
Nutrition
- Serving Size: 1 slice
- Calories: 140
- Sugar: 10 g
- Sodium: 180 mg
- Fat: 2 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 0 mg
