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Sweet Lemon Cake

sweet lemon cake
  • (2 Tbsp.) no-fat butter or low-trans fat margarine
  • (6 Tbsp.) Splenda®
  • (6 Tbsp.) super-fine granulated sugar
  • (2 large) eggs, separated
  • (1/3 cup) lemon juice
  • (1) lemon, zested
  • (1/2 cup) unbleached flour
  • (1 1/4 cups) low-fat milk
  • Powdered sugar

Sweet Lemon Cake

A fresh and bright lemon cake served with a dusting of powdered sugar.

Preparation Time
About 15 minutes
Cook Time
About 40 minutes


  1. 1Preheat oven to 350°F. Spray a 9 inch. pie plate with cooking spray.
  2. 2Use an electric mixer to cream together butter, Splenda® and sugar. Add egg yolks one at a time, beating well after each addition. Add lemon juice and zest, beat well. Slowly add milk while beating; set aside.

  3. 3Use mixer to beat egg whites until stiff. Add to lemon mixture. Gently fold until combined, pour into greased pan.
  4. 4Bake 30-40 minutes, or until set. Serve with a dusting of powdered sugar.

Nutritional Information

Serving Size: 1/6 of cake

Amount Per Serving:
  • Calories 170
  • Total Fat 6 g
  • Total Carbohydrate 24 g
  • Protein 5 g
  • Cholesterol 83 mg
  • Sodium 83 mg
  • Fiber < 1 g

Additional Information

Recipe Category: Dessert

Recipe Subcategory: Cakes and Cupcakes

Recipe Ethnicity: N/A

Dietetic Info:
  • Glycemic Index:
  • Gluten Free: No

Vegetarian/Allergen Info: Contains Eggs, Dairy

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.