Low-Fat Sugar-Free Lemon Cake

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Hello everyone!

Today’s recipe is a sugar-free, low-calorie, and low-fat lemon cake that’s still super delicious and a favorite among our readers. Give it a try and enjoy baking it!

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Taste and Occasion

No, you probably can’t compare this low-calorie lemon cake to a “regular” lemon cake. But, after all, it’s a lemon cake without sugar or fat!

I particularly love its fluffy yet compact texture. The lemon flavor is just right for me, and the light yogurt frosting adds the perfect finishing touch. The only slightly unusual thing is its pale color—most traditional lemon cakes, like this classic Lemon Cake Recipe, are more yellowish in tone.

Since this low-calorie lemon cake recipe skips egg yolks, margarine, and regular sugar, the cake turns out almost white. Still looks delicious though, right 😉?

Ingredients

Instead of large amounts of sugar, butter, and eggs, this recipe uses low-fat Greek yogurt, beaten egg whites, and xylitol or erythritol. The result? Amazingly delicious 😉!

To get the best flavor from this low-fat, sugar-free lemon cake, make sure to use fresh ingredients. Freshly squeezed lemon juice and freshly grated lemon zest make a big difference compared to store-bought versions, which often contain additives beyond just lemon.

I use low-fat Greek yogurt to keep the cake light but still tasty. It’s much thicker than regular low-fat yogurt, which tends to be a bit watery.

How to Make the Low-Fat Sugar-Free Lemon Cake

Let’s get started with this zesty, low-calorie cake! First, preheat your oven to 350°F (175°C), and line a small springform pan with parchment paper, or lightly grease and dust it with flour. Beat the egg whites with a pinch of salt until stiff, then set them aside.

Next, whisk together the yogurt, lemon juice, milk, and melted butter. In a separate bowl, mix the flour, baking powder, baking soda, lemon zest, and sweetener. Add the dry ingredients to the liquid mixture, and stir briefly but vigorously.

Finally, fold in the beaten egg whites. Pour the batter into the pan, smooth it out, and bake the cake for 25-35 minutes. It will stay a very light color. Once baked, let the cake cool, then spread on the frosting. For the frosting, mix yogurt with lemon juice and sweetener to taste.

Top Tip

To sweeten this lemon yogurt cake, I recommend using a blend of xylitol and erythritol. If you use just one of these sweeteners, you might end up with a cooling aftertaste or digestive discomfort 😉.

Variations

Craving more lemony treats? You’re in luck! If you’re sticking to the healthy side, check out my gluten-free lemon cake with almonds. For a vegan option, I have an irresistible vegan lemon cake.

But if you’re in the mood for something more traditional, try the classic lemon sheet cake recipe. Or, for something a bit different, check out the lemon coconut cake with yogurt and the wonderfully moist poppy seed lemon cake.

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