This Skinny Lemon Poppyseed Cake tastes like summer! It’s refreshing, perfectly sweet, and absolutely delicious! This Skinny Lemon Poppyseed Cake is made with basic pantry ingredients, low fat buttermilk, fresh lemon juice, and topped with a sweet lemon glaze-a perfect dessert for any day of the week!

Makes 16 servings

Looking for more delicious low point cakes? Be sure to check these out:

Skinny Pineapple Upside Down Cake

Slow Cooker Skinny Chocolate Lave Cake

Lightened Up Banana Cream Cake

Skinny Cherry Dr Pepper Chocolate Cake

What ingredients do I need to make this Skinny Poppyseed Cake?

• All-purpose flour– be sure to spoon and level the flour out to ensure that correct amount of flour is used.
• Baking powder-helps the cake rise
• Baking soda-helps with the  cake texture and helps the cake rise 
• Salt-adds flavor
• Poppy seeds-adds flavor and color
• Eggs-gives the cake volume and helps with the texture of the cake
• Zero point white granulated sugar substitute– I use Lakanto Baking or Classic monk fruit sweetener 
• Vanilla extract-for added flavor 
• Fresh lemon juice-fresh is best!
• Lemon zest– gives this cake a great lemon taste. I use about 2 lemons to get 3 tablespoons of zest. 
• Light butter– I use Land o’ Lakes light butter made with canola oil. It adds a nice creamy flavor to the cake. If you wanted to you can use 1/2 cup unsweetened applesauce as an alternative-however- I highly recommend this with the light butter though for the flavor! 
• Low-fat buttermilk-I use low fat buttermilk in place of yogurt or sour cream for this recipe. The acidic ingredient tenderizes the gluten, giving the cake a softer texture. If you wanted you could make your own using 1 cup skim milk mixed with 1 Tbsp lemon juice or white vinegar-mix and let it sit for 5-10 minutes.
• Confectioners’ sugar-you can use either a powder sweetener substitute or regular powdered sugar. I like to use the regular confectioners sugar for the glaze-it really takes this “Skinny” cake to the next level. Using a powdered sugar substitute for the glaze can create a mouth-cooling effect vs. using regular sugar.  If you are sensitive to that cooling effect, I recommend using regular powder sugar confectioners’ for the glaze.
• More fresh lemon juice-for the glaze

   

  What if I can’t find low fat buttermilk?

  If  you can’t find low fat buttermilk, you can use 1 cup skim milk with 1 Tbsp of lemon juice or white vinegar. Let the skim milk sit with the lemon juice for 5-10 minutes before using it. 

What sweetener do you suggest I use for this cake?

Lakanto Monk Fruit Baking Sweetener

• TASTES JUST LIKE SUGAR: Contains zero net carbs and zero calories.  Perfect for baking cookies, cakes, and other sweet, sugar-free treats.
• LIFESTYLE FRIENDLY: Works with WW, ketogenic, diabetic, candida, paleo, vegan, low-carb, low-sugar, non-GMO, and all-natural diets.

What is the difference between Lakanto Monk Fruit Classic Sweetener and the Lakanto Monk Fruit Baking Sweetener? 

• BETTER FOR BAKING: Lakanto Baking Sweetener dissolves effortlessly, retains moisture, can control cookie spread, and provides better browning for your desserts.
• Lakanto Monkfruit Baking Sweetener provides the same great taste and sweetness you’ll find in Lakanto Golden and Classic Monkfruit Sweeteners, but it’s even better for baking. 

Bakes just like sugar, zero net carbs, and NO aftertaste!

Where can I get the Lakanto baking or classic monkfruit sweetener?

You can purchase it online HERE. Get 15% off your order with promo code: POUND15

How do I make this Skinny Lemon Poppyseed Cake?

Preheat oven to 350 degrees. Spray a bundt pan or 9×13 baking pan with cooking spray and set aside.

In a large mixing bowl combine, flour, baking powder, baking soda, salt and poppy seeds. Stir until well combined. Set aside.

In a separate large mixing bowl combine, white granulated sugar substitute, and lemon juice, and lemon zest. 

Mix until well blended. 

Add the light butter or unsweetened applesauce.

Using a hand mixer beat until mixture is light and fluffy. 

Add buttermilk, vanilla extract, and eggs. 

Mix well for about 2 minutes or until batter is smooth. 

Add half the flour mixture to the mixer and mix until well incorporated.

Continue to add remaining flour and mix until well incorporated.

Pour batter into the prepared baking pan.

Bake for 50-55 minutes or until an inserted toothpick in the center of the cake comes out clean.

Allow the cake to sit in the bundt pan for 10 minutes before trying to removing it from the pan. 

 To make the glaze, combine the confectioners’ sugar and lemon juice in a small bowl. Using a hand mixer, mix until well combined.

Add more lemon juice if necessary. The glaze should have a thin consistency. 

Drizzle the lemon glaze over the cooled cake.

You can add a little lemon zest on top for added color and flavor!

Cut into slices.

Enjoy!

Ingredients:

• 3 cups all-purpose flour– spoon and leveled
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3 Tbsp poppy seeds
• 4 eggs, room temperature
• 1 1/2 cups zero point white granulated sugar- I use Lakanto baking or classic monkfruit sweetener 
• 1 tsp vanilla extract
• 1/3 cup fresh lemon juice
• 3 Tbsp lemon zest, about 2 lemons 
• 1/2 cup light butter or unsweetened applesauce- I use Land O’ Lakes light butter made with canola oil (Be sure to use a light butter and not margarine) 
• 1 cup low fat buttermilk or 1 cup skim milk mixed with 1 Tbsp lemon juice or white vinegar. 

Glaze:

• 1/2 cup regular powdered (confectioners’) sugar or zero point Swerve or Lakanto confectioners’ sugar substitute
• 1 Tbsp fresh lemon juice

Directions: 

1. Preheat oven to 350 degrees. Spray a 9-inch bundt pan with cooking spray and set aside.
2. In a large mixing bowl combine, flour, baking powder, baking soda, salt and poppy seeds. Stir until well combined. Set aside.
3. In a separate large mixing bowl combine, white granulated sugar substitute, and lemon juice, and lemon zest.  Mix until well blended. 
4. Add the light butter. Using a hand mixer, beat until mixture is light and fluffy. 
5. Add buttermilk, vanilla extract, and eggs. Mix well for about 2 minutes or until batter is smooth. 
6. Add half the flour mixture to the mixer and mix until well incorporated.
7. Continue to add remaining flour and mix until well incorporated.
8. Pour batter into the prepared baking pan.
9. Bake for 50-55 minutes or until an inserted toothpick in the center of the cake comes out clean.
10. Allow the cake to sit in the bundt pan for 10 minutes before trying to removing it from the pan. (If necessary, run a knife along the sides of the cake, then flip the cake over onto a cake tray.
11.  To make the glaze, combine the confectioners’ sugar and lemon juice in a small bowl. Using a hand mixer, mix until well combined. Add more lemon juice if necessary. The glaze should be a thin consistency. 
12. Drizzle the lemon glaze over the cooled cake, cut into slices, and enjoy!

Makes 16 servings

4 Points® per serving if using monkfuit sweetener for icing or 5 Points® per serving if using regular powdered sugar for icing

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Points®

*The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder.