How to Make Low-Calorie Lemon Cake with Vanilla Protein Icing

How to Make Low-Calorie Lemon Cake with Vanilla Protein Icing

This low-calorie cake recipe is the perfect remedy for the fitness-minded individual with an all too strong sweet tooth. It’s super simple and requires little kitchen experience or baking prowess. Therefore, this how-to will be short and sweet. (See what I did there?)

Feel free to get fancy and show off your cake decorating skills. If you do, I’d love to see it. Tag me in a picture on Facebook.

Cake Ingredients

  • 1 Box of Lemon Cake Mix (you can use sugar-free cake mix to reduce overall sugar/calorie content)
  • 1 Can of Sprite Zero (or any zero-calorie lemon lime soda)

low-calorie lemon cake ingredients

Mix the Sprite Zero and cake mix together in a large bowl. Use the baking instructions on the box. I’ve found the timing to be spot on for baking with soda compared to eggs and oil. That’s it for this step.

Vanilla Protein Icing Ingredients

  • 8 oz Fat-free Cream Cheese
  • 1 Cup Vanilla Greek Yogurt
  • 1 Packet of Sugar-free, Fat-free Vanilla Instant Pudding Mix (see notes at the end for a higher-protein alternative)
  • 1/2 Cup Skim Milk (or as needed for desired consistency)

vanilla protein frosting ingredients

Mix the cream cheese, pudding mix, Greek yogurt, and milk together. You may want to add the milk slowly to reach your desired consistency. Refrigerate after mixing. Depending on the style of cake pan you use or how elaborate your decoration is, you may not use all of the icing this recipe yields.

low-calorie lemon cake with vanilla protein frosting

Let the cake cool, add icing, and enjoy!

The Final Calorie & Macronutrient Breakdown

Low-Calorie Version + Protein Icing

2,470 calories/440g CHO/68g PRO/36g FAT

OR

205 calories and per 1/12 slice

Prepared As Instructed + Vanilla Icing

3,681 calories/535g CHO/36g PRO/160g FAT

OR

310 calories per 1/12 slice

A Final Word

Going with the sugar-free cake option would reduce calories and carbohydrates even further. And in my experience, does little to affect the consistency or taste. You could also add vanilla-flavored protein powder in place of the pudding mix to increase protein. Unrelated to the recipe or nutrition facts, this cake is phenomenal when refrigerated.

Good luck and let me know what you think!

How to make a low-calorie lemon cake with vanilla protein icing.

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