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Cake: Light Lemon Cake


Calories 189
Total Fat 5g
Saturated Fat 3g
Cholesterol 37mg
Sodium 183mg
Total Carbohydrates 33g
Dietary Fiber 0
Protein 3g
Light Lemon Cake

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Rate this recipe 4.5/5 (28 Votes)


  • 1 cup plain nonfat yogurt
  • 1/4 cup lemon juice (grate zest first)
  • 1 1/3 cups sugar
  • 5 Tbsp plus 1 tsp (1/3 cup) butter
  • 1 Tbsp grated lemon zest
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 large eggs plus white of 1 large egg
  • 2 1/4 cups cake flour


Servings 16
Preparation time 15mins
Cooking time 60mins
Adapted from


Step 1

1. Heat oven to 350ºF. Coat a 12-cup bundt pan with nonstick spray.
2. Mix yogurt and lemon juice in a small bowl until blended. Set aside.
3. In a large bowl, beat sugar, butter, lemon zest, baking powder, baking soda and salt with mixer on medium speed to blend (mixture will resemble damp sand). Beat in eggs and egg white until smooth. On low speed, beat in yogurt, then flour, until just blended. Scrape into pan; smooth top.
4. Bake 30 minutes, or until a wooden pick inserted in cake comes out clean. Cool in pan on wire rack 15 minutes before inverting on rack. Serve warm or cool.Good served with strawberries.

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