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Skinny Lemon Poppyseed Cake

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 20% off all non sale items with promo code: POUND20

 

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 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:

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

GREEN/BLUE/PURPLE: 3 Smartpoints per serving if using unsweetened applesauce instead of light butter and zero point Lakanto powdered sugar for the glaze, 4 SmartPoints if using light butter and zero point Lakanto powdered sugar for the glaze, 5 Smartpoints per serving if using unsweetened applesauce instead of light butter and regular powdered sugar for the glaze, or 6 SmartPoints if using light butter and regular powdered sugar (confectioners) for the glaze.

 

Yield: 16

Skinny Lemon Poppyseed Cake

Skinny Lemon Poppyseed Cake

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- perfect dessert for any day of the week!

Author: thepounddropper.com

Prep Time 10 minutes
Cook Time 50 minutes
Additional Time 15 minutes
Total Time 1 hour 15 minutes

Ingredients

  • 3 cups all-purpose flour ( spoon and leveled)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 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
  • 1 cup low fat buttermilk or 1 cup skim milk mixed with 1 Tbsp lemon juice or white vinegar.

Lemon Glaze

  • 1 cup confectioners' sugar or zero point Swerve or Lakanto confectioners's sugar substitute
  • 2 Tbsp fresh lemon juice

Instructions

    1. Preheat oven to 350 degrees. Spray a 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. Continue to add remaining flour and mix until well incorporated.
    7. Pour batter into the prepared baking pan.
    8. Bake for 50-55 minutes or until an inserted toothpick in the center of the cake comes out clean.
    9. 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.
    10. 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. 
    11. Drizzle the lemon glaze over the cooled cake, cut into slices, and enjoy!

    Makes: 16 servings

    GREEN/BLUE/PURPLE: 3 Smartpoints per serving if using unsweetened applesauce instead of light butter and zero point Lakanto powdered sugar for the glaze, 4 SmartPoints if using zero light butter, and zero point Lakanto powdered sugar for the glaze, 5 Smartpoints per serving if using unsweetened applesauce instead of light butter and regular powdered sugar for the glaze, or 6 SmartPoints if using light butter and regular powdered sugar (confectioners) for the glaze.

Nutrition Information:

Yield:

16

Amount Per Serving: Calories: 144Total Fat: 5gSaturated Fat: 1gCholesterol: 47mgSodium: 265mgCarbohydrates: 19gNet Carbohydrates: 18gFiber: 1gSugar: 1gProtein: 5g

Janelle

Wednesday 14th of April 2021

I'm going through my saved recipes and giving feedback to the creators. I am amazed how many recipes of yours I LOVE!! This one is just fabulous!! Thank you!! Thank you!!

Michelle

Wednesday 10th of February 2021

Any chance anyone has made this with oatmilk in place of buttermilk/skim milk? If so, do you still add lemon juice to it?

Tanisha Zartman

Sunday 31st of May 2020

Can you use the vegetable spreads? I am wanting to make this cake but not sure if the smart balance buttery spread will work. Right now I can’t find any regular light butter at my store.

Lindsay Kehl

Monday 1st of June 2020

Hi Tanisha

I haven’t tried it using a vegetable spray but if it’s similar to margarine it could change the texture of the cake. I would recommend using any brand of light butter as long as it says “butter” and NOT margarine or vegetable spread.

Hope that helps

Linds

Christy

Saturday 30th of May 2020

Has anyone tried making these into muffins instead of using the bundt pan?

MARTHA

Monday 6th of July 2020

I do that with most cake recipes. Baking time is reduced, too.

Merryl

Friday 29th of May 2020

Impossible to find the Lite Butter ‘round here at this point. What would be the problem with substituting I Can’t Believe it’s Not Butter Lite instead? The recipe looks wonderful for a “distanced deck party” but since everyone is watching their weight now and I’d love to be able to serve a WW friendly dessert. Stay well and safe.

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