Meyer Lemon Snack Cake with Lemon Cream Cheese Frosting
Prep time
Cook time
Total time
A light, healthy lemon flavor cake topped with a lemon cream cheese frosting.
Serves: 12 Slices
  • 1 cup whole wheat pastry flour
  • ¼ cups all-purpose flour
  • ½ cup sugar
  • 1½ tsp baking powder
  • ½ tsp salt
  • 1 egg
  • 2 tsp freshly grated meyer lemon zest
  • ¼ cup margarine, melted (I used Brumble and Brown)
  • ¼ cup vanilla yogurt
  • ½ cup non-fat milk
  • Frosting:
  • 4 oz Cream Cheese, ⅓ less fat
  • 3 tbsp powdered sugar
  • 1 tsp vanilla extract
  • 1½ tbsp meyer lemon juice (juice of half a lemon)
  • 2 tsp lemon zest
  1. Heat oven to 350°F.
  2. Spray an 8 x 8 pan with cooking spray; set a side.
  3. In a medium bowl, combine flour, sugar, baking powder and salt; set aside.
  4. In a large bowl, combine egg and lemon zest. Add melted margarine, yogurt and milk; mix well.
  5. Add flour mixture to egg mixture and stir until combined.
  6. Pour batter into prepared baking dish. Bake 30-35 minutes or until toothpick inserted in center comes out clean. Cool completely.
  7. In a large bowl add cream cheese, 3 tablespoons powdered sugar, vanilla extract, 1½ tablespoons lemon juice and lemon zest and beat until light and creamed; about 3 minutes. Spread frosting over cooled cake. Top each serving with lemon zest, if desired.
Calorie per slice: 137, Fat: 4.4, Cholesterol: 22.6, Sodium: 242, Potassium: 20.8, Carbs: 21.9, Fiber: 1.4, Sugar: 11.7, Protein: 3.3
Nutrition Information
Serving size: 1 Slice
Recipe by Peanut Butter and Peppers at