Weight Watchers 3-Ingredient Lemon Cake
point 7
Ingredients
15.25 ounces lemon cake mix (1 box)
5.3 ounces lemon Greek yogurt
1 cup water
VANILLA GLAZE
1 cup powdered sugar
2 tablespoons milk
2 tablespoons lemon juice
1/4 teaspoon vanila extract
Instructions
Preheat oven to 350 degrees F. Grease the inside of a bundt pan. Set aside.
Mix all of the ingredients together in a mixing bowl until smooth. Pour into the prepared pan.
Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
Remove from the oven and let cool to room temperature on a wire rack. Then turn the cake out onto a serving plate. Cut into 12 slices.
To make the glaze: Whisk all the ingredients together in a mixing bowl. Drizzle over the cooled cake.
NUTRITION
Serving: 1slice | Calories: 146kcal | Carbohydrates: 31g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 274mg | Potassium: 16mg | Sugar: 17g | Calcium: 84mg | Iron: 1mg
Here’s some additional information about the recipe:
Ingredient Details:
Lemon Cake Mix: Look for a 15.25-ounce box of lemon cake mix at your local grocery store. You can use any brand you prefer.
Lemon Greek Yogurt: You’ll need 5.3 ounces of lemon Greek yogurt. This adds flavor and moisture to the cake batter. If you can’t find lemon Greek yogurt, you can use plain Greek yogurt and add a little lemon zest for a similar flavor.
Water: Use 1 cup of water to help create the right consistency for the cake batter.
Powdered Sugar: This is the main ingredient for the vanilla glaze. Make sure it’s finely ground to avoid any lumps in the glaze.
Milk: Use any type of milk you prefer for the glaze. Dairy or non-dairy milk will work fine.
Lemon Juice: Freshly squeezed lemon juice adds a bright and tangy flavor to the glaze. You can adjust the amount to suit your taste preferences.
Vanilla Extract: Adds a hint of sweetness and enhances the flavor of the glaze.
Baking Instructions:
Preheating the Oven: It’s important to preheat the oven to 350°F (175°C) before baking the cake. This ensures even baking and helps the cake rise properly.
Bundt Pan Preparation: Greasing the bundt pan with cooking spray or oil prevents the cake from sticking to the pan, making it easier to remove once baked.
Cake Testing: Use a toothpick inserted into the center of the cake to test for doneness. If it comes out clean or with a few moist crumbs, the cake is ready.
Serving and Storage:
Cooling Time: Allow the cake to cool in the pan for a few minutes before removing it to a wire rack to cool completely. This helps prevent the cake from breaking apart.
Glazing: Drizzle the vanilla glaze over the cooled cake once it’s on a serving plate or cake stand. You can also add additional lemon zest or slices for garnish if desired.
Storage: Store any leftover cake in an airtight container at room temperature for up to 2-3 days. You can also refrigerate it for longer shelf life, but keep in mind that refrigeration can dry out the cake slightly.