Best Light Lemon Cake Recipes

LIGHT LEMON SPONGE CAKE

Steps:

• Preheat oven to 160C/fan and then Grease or line the cake tin
• In a bowl add the ingredients FOR ONE TIER one by one in the order stated above, mixing as you go.
• Once the mixture is smooth (airy with a few bubbles is ok) pour it into the lined cake tin.
• Put the cake into the preheated oven for 15 mins, then take out and turn the tin around and put back in for another 18 mins.
• To test if the cake is cooked insert a tooth pick into the dome of the cake, if it comes out clean the cake is ready.
• It should be golden brown on top!
• Leave the cake to cool for about ten minutes in the tin then transfer onto a cooling rack for another 10-15.
• Repeat steps 1-6 for the second cake tier.
• Whilst the cakes are cooling prepare the buttercream;
• using a whisk, whisk the butter ,adding the icing sugar slowly, then when you've added all the icing sugar whisk in the lemon juice and rind.
• When the cakes have each cooled use a pallet knife ~ or flat knife~ to spread HALF of the buttercream onto ONE cake.
• Then carefully place the other cake on top (BEWARE OF ANY BUTTERCREAM SEEPING OUT THE SIDES)
• Use the remaining buttercream for the top of the cake then decorate with icing sugar and raspberries(optional)

LIGHT LEMON CAKE

Steps:

• In a large bowl, combine the cake mix, lemon pudding mix, water and egg whites. Beat on low spread for 30 seconds. Beat on medium for 2 minutes. , Pour into a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 23-28 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , Meanwhile, in a large bowl, whisk the milk, extract and vanilla pudding mix for 2 minutes. Let stand for 2 minutes more or until soft-set. Fold in whipped topping. Spread over cake. Store in the refrigerator.

LIGHT LEMON BLUEBERRY POUND CAKE

Steps:

• Preheat oven to 350.
• Coat a 12-cup bundt pan with cooking spray; dust with flour.
• Combine cake mix, 1/3 cup lemon juice, vanilla, cream cheese, egg whites and egg in a large bowl; beat at low speed of a mixer 30 seconds.
• Beat at medium speed 2 minutes; fold in blueberries.
• Pour batter into pan.
• Bake for 50 minutes or until a toothpick inserted in center comes out clean.
• Let cool in pan for 10 minutes; remove from pan.
• Let cool completely on wire rack.
• Combine sugar and remaining 4 teaspoons.
• lemon juice in a small bowl; drizzle over cake.

LIGHT AND FLUFFY LEMON POUND CAKE

Steps:

• Pre-heat oven to 350 degrees.
• Sift together the flour and baking soda in a small bowl.
• In a large bowl, cream butter, sugar, cream cheese, and salt together.
• Beat in each egg one at a time. Add the flavors.
• Combine the flour mixture to the wet mixture.
• Finally add the buttermilk.
• Bake in a loaf pan for 50 minutes.

LIGHT LEMON CAKE TRIFLE - WEIGHT WATCHER FRIENDLY

Steps:

• Combine cake mix, egg white, and diet soda.
• Mix on low speed 1 minute, then medium for 1 minute or until smooth.
• Pour into 1 cake pan or 6 muffin tins that have been well sprayed with Pam, or lined with nonstick foil or parchment paper.
• Bake at 350 degrees for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool completely.
• Meanwhile, in a small saucepan, combine the teaspoon of gelatin with the 4 teaspoons of water. Let stand until thick. Place over low heat, and stir until gelatin dissolves. Cool, but do not allow to set up.
• Place yogurt in a mixing bowl. Slowly stream in the cooled gelatin while beating over low speed. Add 1/2 of the container of whipped topping, and beat on high speed for 1 minute until thickened. Add 1 drop (or more)of yellow food coloring if desired. If this mixture is too tart, you may add 1/4 teaspoon Splenda, or your favorite artificial sweetener, to taste.
• Crumble 1/2 of the cooled cake into a serving dish or divide evenly into parfait glasses. Top with 1/2 of the yogurt mixture. Spread 1/2 of the whipped topping over the yogurt. Repeat layers.

LIGHT LEMON CAKE

Steps:

• In a mixing bowl, combine cake mix, lemon pudding mix, water and egg whites. Beat on low speed for 1 minute. Pour into a 13x9x2"-inch baking pan coated with nonstick cooking spray. Bake at 350 for 23-28 minutes or until a toothpick inserted near the center comes out clean. Cool.
• In a mixing bowl, combine milk, extract and vanilla pudding mix. Beat on low for 2 minutes. Fold in whipped topping. Spread over cake. Store in the refrigerator.