Lemon Cake

3.6 of 5 (34)
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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 98.7
  • Total Fat: 5.2 g
  • Cholesterol: 27.8 mg
  • Sodium: 88.6 mg
  • Total Carbs: 11.6 g
  • Dietary Fiber: 1.7 g
  • Protein: 2.6 g

View full nutritional breakdown of Lemon Cake calories by ingredient
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Succulent cake with just the right amount of moisture. Succulent cake with just the right amount of moisture.
Number of Servings: 16


    1-1/2 cup flour, whole grain
    1/4 cup canola oil
    1/4 cup applesauce, unsweetened
    1 tsp baking powder
    2 large egg, fresh
    1/4 tsp salt
    Lemon, peel and juice separated
    1/2 cup milk, nonfat
    1/4 cup sugar


Combine oil, applesauce, eggs and milk. Stir well.
Mix all dry ingredients.
Add liquid mixture to dry ingredients.
Mix well.
Pour into a 9-inch baking pan.
Bake at 350F for 50-60 minutes.
While baking, combine sugar, water and lemon juice; set aside.
Remove from oven. Cool 5 minutes. Pour lemon juice and sugar mixture over for glazing.
Serve warm or cold.

Number of Servings: 16

Recipe submitted by SparkPeople user OLIFIA.

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Member Ratings For This Recipe

  • 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 - 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. - 6/21/08

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  • This recipe did not work for me, not sure if some ingredients were left out - 3/25/08

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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. - 3/3/08

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  • Very good, I was pleasantly surprised. I wasn't sure what to expect after all these negative comments, but the recipe worked fine for me. I made it last night and everyone liked it. There's a perfect amount of lemony flavor to it. - 2/21/08

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  • This was awrful!! I'm not sure if I did something wrong or not but it was more like bread instead of cake. My dad who loves anything threw it out. I will not be making again. - 2/18/08

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  • very dry! very bland! it was like eating cardboard. - 1/31/08

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  • TO HELP THE CAKE "ABSORB" MORE OF THE GLAZE: take a fork and poke holes in the cake before pouring the glaze over. I haven't made this yet, but can't wait to try it! - 1/28/08

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  • great recipe,topped with kiwi and strawberries - 1/20/08

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  • I just made this because I wanted something sweet and this had only 98 cal. What mess, the cake was so dense that the lemon juice wouldn't even soak through, and to bake a cake for an hour, I should've known better. It all went into the trash.LRM - 1/19/08

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  • so tasty and so delicious! my whole family loves it! - 1/19/08

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  • delicious! tasty! - 1/19/08

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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. - 1/19/08

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  • Great recipe. Love lemon deserts!! Add enough water to supplement the lemon juice, if you have enough juice from your lemon, you probably do not need any water. I used about a tsp. of water with my lemon juice in order to make a glaze consistency. - 1/19/08

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  • We really liked this and it's real easy.
    Very moist and we love lemon anything.
    - 1/19/08

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  • I would love to try this if someone would tell me how much water, and when it says lemon peel does that mean zest from 1 lemon? - 1/19/08

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  • Where are the glaze ingredients measurements? Looks very tasty otherwise! I hope to try this soon. - 1/19/08

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  • substitute Spelnda for sugar --- save on calories that will turn into fat - 1/19/08

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  • tasty and moist cake. i would make it again. - 1/19/08

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  • really good and very easy.... - 1/19/08

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  • Didn't turn out as well as I had hoped. Very heavy. It didn't soak up the glaze very well. May have overbaked . . . Wondered about the water mentioned - directions were unclear. - 12/19/07

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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 - 11/11/07

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  • The cake turned out sort of like a brick. I prepared the cake as directed and it sort of tasted like flat cornbread. Also, I didn't understand where the water came in for the glaze. It probably would have been better with more specific directions. - 6/17/07

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  • Delicious how lemony this is - 3/21/07

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  • YUM!!! - 3/21/07

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  • This is incredible. So lemony and so very moist. This gets an A+ from me. - 3/20/07

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  • Fresh lemon taste - 3/13/07

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  • Loved this cake - incredibly moist. I garnished it with peaches and raspberries before pouring the glaze over it, and it looked a stunner as well as tasting like one! - 3/10/07

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