Weight Watchers Recipes

Weight Watchers Lemon Pound CakeI


For the Lemon Pound Cake:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar substitute (like Stevia or monk fruit)
  • 1/2 cup unsweetened applesauce
  • 1/4 cup unsalted butter, softened
  • 2 large eggs
  • 1/2 cup non-fat Greek yogurt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • Zest of 2 lemons
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract

For the Lemon Glaze (Optional):

  • 1/2 cup powdered sugar substitute
  • 2 tablespoons fresh lemon juice


  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a standard-sized loaf pan.
  2. Make the Cake Batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. Cream Butter and Sugar Substitute: In a large mixing bowl, cream together the softened butter and granulated sugar substitute until light and fluffy.
  4. Add Eggs and Vanilla: Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
  5. Add Wet and Dry Ingredients: Alternate adding the flour mixture and the applesauce to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
  6. Add Greek Yogurt and Lemon Zest/Juice: Fold in the non-fat Greek yogurt, lemon zest, and fresh lemon juice until the batter is smooth.
  7. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean.
  8. Cool: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  9. Make the Lemon Glaze (Optional): If desired, whisk together powdered sugar substitute and fresh lemon juice to make a glaze. Drizzle it over the cooled pound cake.
  10. Slice and Serve: Slice the Lemon Pound Cake into servings and enjoy!


  • Sweeteners: Choose sugar substitutes suitable for baking. Adjust the quantities based on your sweetness preference.
  • Greek Yogurt: The non-fat Greek yogurt adds moisture to the cake. You can also use low-fat Greek yogurt if preferred.
  • Portion Control: Pay attention to portion sizes to stay within your desired point range.

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