Weight Watchers Lemon Cake Recipe
Weight Watchers Lemon Cake Recipe is a light, moist, and low calorie dessert made with lemon cake mix, Greek yogurt, and fresh lemon juice and zest. Easy to prepare, it delivers a soft texture and bright citrus flavor. Optional glaze adds extra sweetness. This healthy cake stays fresh several days and can be frozen for later enjoyment.
Equipment
- Mixing bowls (medium and large)
- Electric hand mixer or whisk
- Measuring cups and spoons
- Lemon zester and juicer
- Rubber spatula
- 9×5-inch loaf pan
- Cooling rack
- Toothpick (for testing doneness)
Ingredients
For The Cake:
- 1 box lemon cake mix about 15.25 oz
- 1 cup all purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- Zest of 1 large lemon
- ½ cup plain fat free Greek yogurt
- 2 tablespoons fresh lemon juice
- ¼ cup low fat milk or skim milk
- ½ cup granulated sugar
- 2 large eggs
- 1 tablespoon vegetable oil or light coconut oil
- 1 teaspoon vanilla extract
- ¼ cup water
- ¼ cup unsweetened applesauce
For The Optional Lemon Glaze:
- ¼ cup powdered sugar
- 1 teaspoon fresh lemon juice
- 1 teaspoon milk
- ¼ teaspoon vanilla extract
- Lemon zest for garnish
Instructions
Preheat The Oven
- Set the oven to 350°F (175°C). Lightly grease or spray a 9×5 inch loaf pan, or line it with parchment paper to make removal easier.
Mix The Dry Ingredients
- In a large mixing bowl, combine the lemon cake mix, flour, baking powder, salt, and lemon zest. Whisk until everything is evenly blended.
Mix The Wet Ingredients
- In a separate bowl, add the Greek yogurt, milk, sugar, eggs, lemon juice, oil, vanilla extract, water, and applesauce. Whisk together until the mixture is smooth and well combined.
Combine Everything
- Slowly pour the wet ingredients into the bowl with the dry ingredients. Beat on medium speed for about 2–3 minutes, or whisk until the batter is smooth with no lumps.
Pour And Bake
- Spread the batter evenly in the prepared pan. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Cool The Cake
- Let the cake rest in the pan for about 10 minutes, then carefully transfer it to a wire rack to cool completely before adding any glaze.
Make The Glaze (Optional)
- In a small bowl, whisk together powdered sugar, lemon juice, milk, and vanilla until smooth and pour able. Drizzle over the cooled cake, then sprinkle with a little extra lemon zest for a fresh touch.
Slice And Enjoy
- Cut into 12 equal pieces and serve. You’ll have a soft, tangy, and perfectly moist lemon cake that’s light enough to enjoy guilt free.