A light, refreshing, and guilt-free lemon cake that's perfect for anyone watching their weight but still craving something sweet. This cake is low in calories but full of zesty lemon flavor, making it a great treat for any occasion.
Why You'll Love This Recipe
This Weight Watchers Lemon Cake is a game-changer for anyone trying to maintain a balanced diet without sacrificing dessert. At just 120 calories per serving, it offers all the satisfaction of a traditional lemon cake without the guilt. The combination of tangy lemon and light, fluffy texture creates a refreshing dessert that's perfect year-round. It's incredibly simple to make with minimal prep time, making it ideal for busy weeknights or last-minute gatherings. The Greek yogurt adds moisture and protein, resulting in a more nutritious cake that doesn't taste "diet" at all. Whether you're following the Weight Watchers program or simply looking for a lighter dessert option, this lemon cake will quickly become a staple in your recipe collection.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Lemon cake mix forms the foundation of this recipe, providing convenience and consistent results. Look for sugar-free or reduced-calorie varieties to keep the points low while still delivering that authentic lemon cake flavor.
Non-fat plain Greek yogurt is the secret weapon in this lightened-up cake. It replaces oil or butter, dramatically reducing calories and fat while adding protein and creating a moist, tender texture that you'd never guess was "diet-friendly."
Eggs provide structure and stability to the cake, helping it rise properly and maintain a light texture. They also add protein, making this dessert more satisfying than typical cake recipes.
Lemon juice brings that essential bright, tangy flavor that makes this cake so refreshing. Fresh is best, but bottled will work in a pinch—just make sure it's pure lemon juice without added sugar.
Lemon zest contains the aromatic oils from the lemon peel, intensifying the citrus flavor without adding extra liquid to the batter. Don't skip this ingredient, as it elevates the entire cake with its concentrated lemon essence.
Vanilla extract adds depth and balances the tartness of the lemon with its warm, sweet notes. Even a small amount makes a noticeable difference in the overall flavor profile.
Water helps achieve the perfect batter consistency, ensuring your cake bakes evenly and maintains moisture.
Powdered sugar is entirely optional for dusting the top of your cooled cake. Even a light sprinkle adds a touch of sweetness and visual appeal without significantly increasing the calorie count.
Directions
- Preheat oven to 350°F (175°C) and grease a 9x13-inch baking pan.
- In a large mixing bowl, combine the cake mix, Greek yogurt, eggs, lemon juice, lemon zest, vanilla extract, and water. Stir well until smooth and fully combined.
- Pour the cake batter into the prepared pan and spread evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool completely.
- Once cooled, dust with powdered sugar (optional) and slice into 12 servings.
Servings and Timing
This recipe makes 12 generous servings, making it perfect for family gatherings or having leftovers throughout the week. The cake comes together quickly with just 10 minutes of prep time and 30 minutes of baking time, for a total time of 40 minutes from start to finish. Each serving contains approximately 120 calories, making it an excellent option for anyone watching their caloric intake while still enjoying a satisfying dessert.
Variations
Berry Lemon Cake: Fold in 1 cup of fresh blueberries or raspberries into the batter before baking for a fruity twist.
Lemon Poppy Seed Cake: Add 2 tablespoons of poppy seeds to the batter for a classic flavor combination.
Citrus Blend: Substitute half of the lemon juice with orange or lime juice for a more complex citrus flavor profile.
Glazed Lemon Cake: Mix ¼ cup powdered sugar with 1-2 tablespoons of lemon juice to create a light glaze instead of dusting with powdered sugar.
Lemon Yogurt Bundt Cake: Bake the batter in a bundt pan for a more elegant presentation (adjust baking time accordingly).
Almond Lemon Cake: Add ½ teaspoon of almond extract and sprinkle sliced almonds on top before baking.
Lemon Coconut Cake: Add ½ cup unsweetened shredded coconut to the batter and sprinkle some on top for texture and flavor.
Storage/Reheating
Counter Storage: The lemon cake can be stored at room temperature in an airtight container for up to 2 days. Make sure it's completely cooled before storing to prevent condensation which can make the cake soggy.
Refrigerator Storage: For longer storage, keep the cake in the refrigerator for up to 5 days. Cover tightly with plastic wrap or place in an airtight container to prevent it from drying out.
Freezer Storage: This cake freezes beautifully! Cut into individual slices and wrap each piece in plastic wrap, then aluminum foil. Store in a freezer-safe container for up to 3 months. Label with the date to keep track of freshness.
Reheating: To enjoy a slice from the refrigerator, let it come to room temperature for about 30 minutes before serving. Alternatively, microwave a single slice for 10-15 seconds for a slightly warm treat.
Refreshing: If the cake starts to dry out after a few days, place a slice on a plate with a damp paper towel nearby and microwave for 10 seconds—the steam will help restore moisture.
FAQs
Can I use regular cake mix instead of a reduced-calorie variety?
Yes, you can use regular lemon cake mix, but be aware that this will increase the calorie count and Weight Watchers points. The recipe will still work well with standard cake mix; just adjust your expectations regarding the nutritional information.
What can I substitute for Greek yogurt?
If you don't have Greek yogurt, you can use regular plain yogurt, though the batter might be slightly thinner. Another option is non-fat sour cream, which will produce similar results. Applesauce can work in a pinch but will give a slightly different texture.
How do I know when the cake is done baking?
The most reliable test is inserting a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs (but no wet batter), the cake is done. The top should also be light golden brown, and the edges will begin to pull away from the sides of the pan.
Can I make this cake gluten-free?
Yes, simply use a gluten-free lemon cake mix instead of regular cake mix. The rest of the recipe remains the same, and most people won't notice any difference in taste or texture.
How many Weight Watchers points is each serving?
The exact point value will depend on the specific ingredients you use and which Weight Watchers plan you're following. Typically, this lightened version ranges from 3-5 points per serving, but it's best to calculate based on your specific ingredients.
Can I make cupcakes instead of a sheet cake?
Absolutely! This batter works well for cupcakes. Line a muffin tin with paper liners and fill each cup about ⅔ full. Bake at the same temperature but reduce the time to approximately 15-18 minutes. This should yield about 18-24 cupcakes.
Is this cake suitable for diabetics?
While this cake is lower in sugar than traditional recipes, especially if you use a sugar-free cake mix, individuals with diabetes should check with their healthcare provider. The carbohydrate content from the cake mix may still impact blood sugar levels.
Can I add more lemon flavor if I prefer a stronger citrus taste?
Yes! For more intense lemon flavor, increase the lemon zest to 2 teaspoons and add ¼ teaspoon of lemon extract. You can also create a lemon syrup by mixing 2 tablespoons of lemon juice with 2 tablespoons of powdered sweetener and brush it over the cake while still warm.
How can I make this cake even lower in calories?
To further reduce calories, skip the powdered sugar topping, use a sugar-free cake mix, and consider using egg whites (2 egg whites per whole egg) instead of whole eggs. These adjustments can bring the calorie count even lower.
Can I prepare the batter ahead of time?
It's best to bake the cake immediately after mixing the batter. The leavening agents in the cake mix activate once combined with wet ingredients, and waiting too long can result in a less fluffy cake. However, the baked cake itself keeps well and can be made a day ahead of serving.
Conclusion
This Weight Watchers Lemon Cake proves that watching your calories doesn't mean sacrificing flavor or enjoyment. With its bright lemon flavor, moist texture, and simple preparation, it's the perfect solution for satisfying your sweet tooth while staying on track with your health goals. The Greek yogurt provides protein and creates a wonderfully tender crumb, while the fresh lemon juice and zest deliver that authentic citrus punch that makes lemon cake so irresistible. Whether you're serving it at a gathering, enjoying it as an afternoon treat, or saving it for a special dessert, this lightened-up cake is sure to become a staple in your recipe collection. Best of all, at just 120 calories per serving, you can indulge without the guilt that often accompanies dessert. Give this Weight Watchers Lemon Cake a try—your taste buds and waistline will thank you!
Weight Watchers Lemon Cake
- Total Time: 40 minutes
- Yield: 12 servings
- Diet: Low Calorie
Description
A light, refreshing, and guilt-free lemon cake that's perfect for anyone watching their weight but still craving something sweet. This cake is low in calories but full of zesty lemon flavor, making it a great treat for any occasion.
Ingredients
1 box lemon cake mix (use a sugar-free or reduced-calorie variety)
1 cup non-fat plain Greek yogurt
3 large eggs
¼ cup lemon juice
1 teaspoon lemon zest
1 teaspoon vanilla extract
¼ cup water
¼ cup powdered sugar (optional, for dusting)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9x13-inch baking pan.
- In a large mixing bowl, combine the cake mix, Greek yogurt, eggs, lemon juice, lemon zest, vanilla extract, and water. Stir well until smooth and fully combined.
- Pour the cake batter into the prepared pan and spread evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool completely.
- Once cooled, dust with powdered sugar (optional) and slice into 12 servings.
Notes
- Optional: Add powdered sugar for extra sweetness, but it will increase calorie count slightly.
- For added zest, you can sprinkle additional lemon zest on top after dusting with powdered sugar.
- Store leftovers in an airtight container for up to 3 days.
- Serve with fresh berries for an extra refreshing twist.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of the cake)
- Calories: 120
- Sugar: 6g
- Sodium: 180mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 5g
- Cholesterol: 50mg
