Healthy Lemon Cake Recipes
HEALTHY LEMON CAKE
"I've made this cake several times and it's always delicious," Pat Bertram promises from Attica, Michigan. And because there are only a few grams of fat per serving, you can enjoy a slice without guilt.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 14 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first seven ingredients. Beat on medium speed for 2 minutes. Coat a 10-in. fluted tube pan with cooking spray and dust with flour; add the batter. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to a wire rack. With a meat fork or wooden skewer, poke holes in cake., Set aside 2 tablespoons confectioners' sugar. In a small bowl, combine the remaining confectioners' sugar and lemon juice. Gradually pour over warm cake. Cool completely. Dust with reserved confectioners' sugar.,
Nutrition Facts : Calories 227 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 274mg sodium, Carbohydrate 41g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.
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- In a medium bowl, whisk together all flours, baking soda and salt. If you’re using poppy seeds,whisk them in this bowl with the flour mixture. Set aside.
- With the stand mixer and paddle attachment or in a large bowl with a hand mixer, beat coconut oil and honey for 3-4 minutes, scraping down sides. Be sure to beat for the full 3 minutes. Next, beat in eggs one at a time, beating well after each addition for 1-2 minutes. Mixture will be very wet and runny.
- Add 1/3 of the flour mixture and beat well then add 1/2 the lemon juice and zest and beat again until combined. Then add another 1/3 of the flour mixture and beat well to combine. Add the rest of the juice and zest and beat well then finish by adding the last 1/3 of flour, beating until completely combined. Scrape down the bowl as needed.
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