Lite Lemon Glazed Loaf Cake Recipe (Weight Watchers Friendly)
Lite Lemon Glazed Loaf Cake Recipe. I’ve been baking up this Lite Lemon Glazed Loaf Cake, and it’s honestly a game-changer.
I use fresh lemons, because let’s face it, they bring the zest to the party. Along with that, a touch of sugar, and a few eggs to bind the goodness together.
In my opinion, the glaze is the best part! It’s only a little lemon juice and sugar, yet it transforms the loaf into a glistening centerpiece.
It’s the kind of dessert cake that’s perfect for sharing with friends or just for a moment of sweet peace on a busy day. Every slice packs a lemony punch that wakes up the taste buds.
Weight Watchers Points
7 Points (2022/2024 Plan)
MyWW Points: 7 Blue Plan and 6 Green Plan
7 WW Freestyle Points and 6 Smart Points
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Love wine? Check out this cute wine glass. The Points Glass Stemless Wine Glass. 3 Points, 5 Points, Who Cares
Fun but practical! The measurements are at 4 ounces, 7 ounces, and 10 ounces.
Lite Lemon Glazed Loaf Cake
Ingredients
- 1 cup cake flour
- 1 cup sugar
- 1 teaspoon baking powder
- ¼ teaspoon sea salt
- ⅓ cup egg substitute
- 2 tablespoon canola oil
- 1 medium egg yolk
- 4 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 5 large egg whites
- ¼ cup fresh lemon juice
Instructions
- Preheat the oven to 350°F; spray a loaf pans with nonstick spray.
- In a large bowl, sift together ¾ cup of sugar, flour, baking powder, and salt.
- Add egg substitute, oil, egg yolk, lemon zest, and vanilla to the bowl. Use a whisk to mix until smooth.
- In a different bowl, use an electric mixer on medium-high speed to beat the egg whites until they are thick.
- While still mixing, slowly add ¼ cup of sugar. Continue to beat until you see stiff, shiny peaks form.
- Take a rubber spatula and gently fold about one-third of the beaten egg whites into the flour mixture. Mix well.
- Fold in the rest of the egg whites.
- Pour the mixture into the prepared pan.
- Bake for about 30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan on a rack for 10 minutes, then remove it from the pan onto the rack.
- In a small saucepan over medium heat, mix the lemon juice and the remaining 6 tablespoons of sugar. Stir constantly until the sugar is fully dissolved, about 2 minutes.
- Pour the lemon-sugar mixture over the cake.
- Allow the cake to cool completely before serving.
Notes
Nutrition
Helpful Tips and Tricks
Room Temperature: Have eggs, egg substitute, and other refrigerated items at room temperature before starting.
Zesting: Zest the lemons before juicing them for ease and to ensure you have fresh zest for the cake.
Mixing: Mix dry and wet ingredients gently until just combined to avoid overmixing, which can result in a tough cake.
Glazing: Pour the glaze over the cake while it’s still warm to allow it to soak in, creating a moist and flavorful dessert.
Storing: Store any leftover cake under a cake dome or wrapped at room temperature, or freeze it without the glaze for later enjoyment.
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