Nutrition Facts
  Servings Per Recipe: 16
  Serving Size: 1 serving
Amount Per Serving
  Calories 98.7
  Total Fat 5.2 g
      Saturated Fat 0.6 g
      Polyunsaturated Fat 1.5 g
      Monounsaturated Fat 2.8 g
  Cholesterol 27.8 mg
  Sodium 88.6 mg
  Potassium 77.0 mg
  Total Carbohydrate 11.6 g
      Dietary Fiber 1.7 g
      Sugars 2.5 g
  Protein 2.6 g
  Vitamin A 0.9 %
  Vitamin B-12 1.5 %
  Vitamin B-6 2.9 %
  Vitamin C 8.5 %
  Vitamin D 0.8 %
  Vitamin E 5.6 %
  Calcium 3.6 %
  Copper 3.1 %
  Folate 2.1 %
  Iron 3.3 %
  Magnesium 4.3 %
  Manganese 20.8 %
  Niacin 3.6 %
  Pantothenic Acid     2.3 %
  Phosphorus     6.4 %
  Riboflavin 4.2 %
  Selenium 14.0 %
  Thiamin 3.9 %
  Zinc 2.8 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Lemon Cake

View the full Lemon Cake Recipe & Instructions

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Lemon Cake

39 calories of Canola Oil, (0.02 cup)

37 calories of Flour, whole grain, (0.09 cup)

9 calories of Egg, fresh, whole, raw, (0.13 large)

8 calories of Granulated Sugar, (0.01 cup)

2 calories of Milk, nonfat, (0.03 cup)

2 calories of Applesauce, unsweetened, (0.02 cup)

1 calories of Lemons, (0.06 fruit without seeds)

0 calories of Baking Powder, (0.06 tsp)

0 calories of Salt, (0.02 tsp)


Nutrition & Calorie Comments  

Whole wheat flour will make a flat, dense cake. I used 1/2 whole wheat, 1/2 all purpose flour, 1.25 tsp baking powder, and 1 cup milk. I added 3/8 cup sugar and the lemon zest to the batter. For the glaze, I used the juice of a large lemon and 1/4 cup sugar. Poke holes in the cake before glazing Submitted by:
KFCOOKE
(10/25/08)
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I suppose the cake part of it turned out ok, but somewhat tasteless. The part I had a problem with was the glaze. It says combine sugar, water & lemon juice, but does not list amounts on any of those ingredients. I would not make this again. Submitted by:
APRILSLOVE
(6/21/08)
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A agree with others it was more like a bread then cake! I guess it still counts for a nice homemade dessert with a hint of sweetness. Maybe I will use it for my breakfast snack. What's up with the recipe not telling you how much water? I put the amount of sugar listed in the cake. Submitted by:
SML520
(3/3/08)
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For the topping I used the juice of a lemon, added the sugar and grated lemon zest and bought to the boil. I left it to cool slightly and then poured over the cake. It made a lovely crunchy lemony topping. Submitted by:
CAROLGC
(1/19/08)
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substitute Spelnda for sugar --- save on calories that will turn into fat Submitted by:
VOLDILOX
(1/19/08)
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I would use a smaller pan so cake will be thicker. Added some lemon flavoring and lemon zest to the cake - only baked for 24 minutes in a convection oven - tasted OK - low fat, healthy fats and fast to put together - we'll eat it again Submitted by:
LINDASUEBUHL
(11/11/07)
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