Home Recipe Dessert Recipes Weightless Orange Lemon Cake

Weightless Orange Lemon Cake

weightless orange lemon cake
  • (1 1/2 tsp.) baking powder
  • (1/2 tsp.) salt
  • (1 3/4 cups) sifted cake flour
  • (1 1/8 cup) granulated sugar, divided
  • (1 Tbsp.) grated orange rind
  • (1/2 cup) fresh orange juice (about 1 orange)
  • (1 Tbsp.) grated lemon rind
  • (5 Tbsp.) canola oil
  • (1 1/2 tsp.) vanilla extract
  • (3 large) egg yolks
  • (8 large) egg whites
  • (3/4 tsp.) cream of tartar
  • (2 tsp.) powdered sugar

Weightless Orange Lemon Cake

A spongey citrus cake served with a dusting of powdered sugar.

Preparation Time
About 20 minutes
Cook Time
About 45 minutes


  1. 1Preheat oven to 325°F. Set out a 10 in. tube pan.
  2. 2In a medium bowl, stir together baking powder, salt, flour and 1 cup sugar.
  3. 3In a separate bowl, whisk together orange rind, orange juice, lemon rind, canola oil, vanilla and egg yolks. Add to flour, stir and set aside.
  4. 4Use an electric mixer on medium to beat egg whites until foamy. Add cream of tartar, continue to beat until they form soft peaks. While beating, gradually add rest of sugar (to form stiff peaks).

  5. 5Add 1/4 egg whites to flour, stir, then add remaining egg whites and fold to combine.
  6. 6Spread batter into pan, making sure to remove any bubbles. Bake 45 minutes, or until spongey when touched. Flip over, let cool. Serve with a dusting of powdered sugar.

Nutritional Information

Serving Size: 1/16 of cake

Amount Per Serving:
  • Calories 158
  • Total Fat 5.3 g
  • Total Carbohydrate 24.2 g
  • Protein 3.3 g
  • Cholesterol 38 mg
  • Sodium 149 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

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