Ingredients:

  • 1 box sugar-free lemon cake mix (usually about 15.25 oz box)
  • 1 cup water
  • 3 large eggs
  • 1/2 cup unsweetened applesauce (or 1/4 cup canola or vegetable oil, but applesauce will keep the cake lower in points)
  • 1 tablespoon lemon zest (freshly grated lemon peel)
  • 1 tablespoon lemon juice (freshly squeezed)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder (optional, for extra fluffiness)

For the Lemon Glaze (optional but recommended):

  • 1/2 cup powdered sugar substitute (like powdered Stevia or Erythritol)
  • 1 tablespoon lemon juice
  • 1-2 teaspoons water (to thin, if needed)

Instructions:

  1. Preheat the Oven:
    • Preheat your oven to 350°F (175°C). Grease and lightly flour an 8-inch round cake pan or a 9×9-inch square pan, or use a parchment paper liner.
  2. Prepare the Cake Batter:
    • In a large mixing bowl, combine the sugar-free lemon cake mix, water, eggs, and applesauce. Use a hand mixer or whisk to mix everything together until well combined.
    • Stir in the lemon zest, lemon juice, and vanilla extract. Add the baking powder (if using) for extra fluffiness, and stir until fully incorporated.
  3. Bake the Cake:
    • Pour the batter into the prepared cake pan and spread it out evenly.
    • Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
    • Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  4. Prepare the Glaze (Optional):
    • While the cake is cooling, prepare the lemon glaze by mixing the powdered sugar substitute, lemon juice, and water in a small bowl.
    • Stir until the glaze is smooth and reaches your desired consistency. If it’s too thick, add a tiny bit more water.
  5. Glaze the Cake:
    • Once the cake is completely cooled, drizzle the lemon glaze over the top of the cake. You can spread it evenly with a spatula or let it drip down the sides for a more rustic look.
  6. Serve:
    • Slice the cake into 12 servings. Serve as a delicious, light dessert with the refreshing lemon flavor!

Tips and Variations:

  • Add Poppy Seeds: For a more traditional lemon poppy seed cake, add 1-2 tablespoons of poppy seeds to the batter before baking.
  • Use Greek Yogurt: For a richer texture, replace the applesauce with non-fat Greek yogurt. This will also add some extra protein to the cake.
  • Lemon Frosting: If you prefer a more indulgent frosting, you can use fat-free cream cheese mixed with a bit of powdered sugar substitute and lemon juice for a creamy frosting.
  • Make Mini Cakes: For individual servings, pour the batter into muffin tins and bake for 15-20 minutes.

WW Points (Estimated):

  • Per serving (1 slice): This cake typically comes out to about 3-4 WW points per slice if you use applesauce and a sugar-free cake mix. The glaze adds extra points, so if you want to lower it, you can skip the glaze or use less powdered sweetener.

This Weight Watchers Lemon Cake is a sweet and tangy treat that’s sure to satisfy your dessert cravings without derailing your healthy eating plan. Enjoy!