Low Fat Lemon Tea Cake
Brighten your day with this irresistible Low Fat Lemon Tea Cake, a guilt-free indulgence that’s perfect for any occasion. Bursting with citrusy flavor from freshly squeezed lemon juice and fragrant zest, this moist and tender loaf gets its velvety texture from low-fat Greek yogurt and unsweetened applesauce, making it a healthier alternative without compromising on taste. Quick and easy to prepare with just 15 minutes of prep time, this wholesome treat is baked to golden perfection in under 40 minutes. Whether lightly dusted with powdered sugar or served plain, this delightful lemon cake pairs beautifully with a cup of tea or coffee, offering a refreshing and zesty pick-me-up. Perfect for health-conscious bakers and lemon lovers alike, this recipe is a must-try addition to your collection!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.25 teaspoons baking soda
- 0.25 teaspoons salt
- 0.75 cups granulated sugar
- 0.75 cups low-fat Greek yogurt
- 3 tablespoons freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 2 pieces large eggs
- 1 teaspoon vanilla extract
- 0.25 cups unsweetened applesauce
- 2 tablespoons powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan and line it with parchment paper, leaving an overhang for easy removal.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, combine the granulated sugar and lemon zest. Rub the zest into the sugar with your fingers until the sugar is fragrant and moist.
Add the Greek yogurt, lemon juice, eggs, vanilla extract, and unsweetened applesauce to the bowl with the sugar mixture. Whisk together until smooth.
Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Avoid overmixing to keep the cake tender.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, use the parchment paper overhang to lift the cake out and place it on a wire rack to cool completely.
Once cooled, dust with powdered sugar (if desired) before serving. Slice and enjoy!
Nutrition Facts
Calories |
1679 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.7 g | 21% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 394 mg | 131% | |
| Sodium | 1784 mg | 78% | |
| Total Carbohydrate | 342.7 g | 125% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 193.5 g | ||
| Protein | 46.0 g | 92% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 263 mg | 20% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 688 mg | 15% | |
*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.
