Favorite Low Fat Cake Recipe

OK people, this is my first article for the year and I thought of starting it with something sweet! Something yummy that will not add to that holiday fat around our bellies…This is my favorite cake recipe, tried and tested and sooo fast!

A few years back, when I first moved into my own flat, I started searching for recipes, just so that I would be able to make something easy and fast if a friend dropped by… Yes OK I am totally Cypriot! But that is how I was raised as a child, to offer food and drinks to everyone entering your home, be welcoming to all!

And what would that be?

Well after a lot of research I decided to go with something not savory but not too sweet either… Not very fatty and something that everyone would like… and who doesn’t like a fruity cake? Especially if the fruits in question are blueberries, full of antioxidants and all those good-for-you properties? How about some added lemony tartness?


I found the answer I was looking for in the Low Fat Lemon Blueberry Loaf on the About.com page by Fiona Haynes. And here is the recipe for you to try yourselves! You don’t even need to use a mixer!

Low Fat Lemon Blueberry Loaf

Prep Time: 15 minutes   Cook Time: 1 hour   Yield: 1 loaf (12 slices)


  • 1/4 cup canola oil
  • 2 tbsp lemon juice
  • 2 eggs, lightly beaten
  • 1/2 cup nonfat milk
  • 1 1/2 cups flour
  • 2 tsp baking powder
  • 3/4 cup sugar
  • 1 tsp salt
  • 2 tbsp lemon zest
  • 1 cup fresh blueberries (or frozen)


Preheat oven to 180 °C  (350 °F ).

In a small bowl, combine oil, lemon juice, eggs and milk. Place flour, baking powder, sugar, and salt in a large bowl. Make a well in the dry ingredients. Add wet ingredients to dry, stirring until just moist. Fold in lemon zest and blueberries. Empty batter into loaf pan and bake for an hour or until a toothpick inserted in the center comes out clean.

Per Slice: Calories 169, Calories from Fat 49, Total Fat 5.5g (sat 0.6g), Cholesterol 35mg, Sodium 293mg, Carbohydrate 27.1g, Fiber 0.7g, Protein 3g

Now why don’t you call a friend, make a pot of coffee or tea and enjoy this cake together?

Till the next time, be good to one another!


PS: I have also tried variations by adding orange juice and zest instead of lemon juice and zest. It also works brilliantly with the Bergamot Orange!!

PS2:Plus point if you change the blueberries with mixed berries or with peaches you are in for a tasty surprise! 

PS3:Moreover if you alter sugar with some brown raw sugar you will get an added taste of caramel and a somewhat more dark-colored cake.


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