Low Fat Lemon Poppy Seed Cake
Bright, zesty, and guilt-free, this Low Fat Lemon Poppy Seed Cake is the perfect treat to satisfy your sweet tooth without compromising on health. Made with low-fat yogurt, fresh lemon juice, and a touch of vegetable oil, this light and moist cake is bursting with vibrant citrus flavors and the delightful crunch of poppy seeds. With just 15 minutes of prep time, it's an easy yet impressive dessert or snack, perfect for any occasion. Finished with a dusting of powdered sugar, this wholesome, low-calorie lemon poppy seed cake pairs beautifully with a hot cup of tea or coffee. Ideal for those seeking a lighter dessert option, this recipe is proof that indulgence can also be healthy.
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Recipe Information
Ingredients
- 200 g All-purpose flour
- 100 g Granulated sugar
- 1.5 tsp Baking powder
- 0.5 tsp Baking soda
- 0.25 tsp Salt
- 180 g Low-fat yogurt
- 2 large Eggs
- 60 ml Lemon juice
- 2 tbsp Lemon zest
- 2 tbsp Vegetable oil
- 2 tbsp Poppy seeds
- 1 tsp Vanilla extract
- 1 tbsp Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 180°C (350°F) and lightly grease a 9-inch round or square cake pan. Line the bottom with parchment paper for easier removal.
In a large mixing bowl, sift together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Mix well to combine.
In a medium bowl, whisk together the low-fat yogurt, eggs, lemon juice, lemon zest, vegetable oil, and vanilla extract until smooth and well combined.
Pour the wet ingredients into the dry ingredients. Gently fold the mixture together with a spatula or whisk until just combined. Avoid overmixing.
Add the poppy seeds to the batter and fold them in evenly.
Pour the batter into the prepared cake pan, spreading it evenly. Tap the pan lightly on the counter to remove any air bubbles.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, dust the top with powdered sugar if desired, slice, and serve. Enjoy your low-fat lemon poppy seed cake!
Nutrition Facts
Calories |
1767 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.3 g | 62% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 384 mg | 128% | |
| Sodium | 2180 mg | 95% | |
| Total Carbohydrate | 291.3 g | 106% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 124.8 g | ||
| Protein | 47.1 g | 94% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 730 mg | 56% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 1042 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
