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Fat-Free Lemon-Poppy Seed Angel Food Cake Recipe



Servings: 12


1 cup flour

3/4 cup granular no-calorie sweetener

1/4 cup cornstarch

1 tbsp poppy seeds

2 tsp fresh grated lemon zest

12 large egg whites

1/2 tsp cream of tartar

1 tsp lemon extract

3/4 cup granulated sugar

Nutrition Facts



1 1/2 Carbohydrate


Calories 127

    Calories from Fat 0

Total Fat 0g

    Saturated Fat 0g

Cholesterol 0mg

Sodium 55mg

Carbohydrate 26g

    Dietary Fiber 0g

    Sugar 14g

Protein 5g

Cooking Methods

  1. Preheat oven to 350 degrees.
  2. Sift together the flour, no-calorie sweetener and corn-starch. Stir in the poppy seeds and lemon zest and set aside.
  3. Combine the egg whites and cream of tartar in a large bowl. Beat at medium speed until foamy. Beat in the lemon extract. Beat in the sugar, 1 tbsp at a time, beating at high speed until stiff peaks form.
  4. Spoon the flour mixture over the egg white mixture in four additions, gently folding in after each addition. Pour the batter into an ungreased 10-inch tube pan.
  5. Bake 20-25 minutes or until a wooden toothpick inserted in the center of the cake comes out clean. Invert the cake pan and cool the cake completely. Loosen the cake from the sides of the pan with a thin metal spatula. Invert the cake onto a serving platter. The cake can be stored in an airtight container at room temperature up to 2 days.

Fun Facts / Cooking Tips

If you like classic angel food cake, you have to try this version of diabetic cake recipe with lemon and poppy seeds. Optionally, you can also leave out the poppy seeds and lemon zest, and substitute with vanilla extract. Any way you make it, angel food cake is just the thing to pair with spring and summer fruits for an easy, elegant finish to any healthy meals.




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