While working at Coors Brewing Co., the company sponsored a wellness class. The class included great info on getting in shape- but the highlight was this “semi-healthy” version of Lemon cake that is just flat out better than any lemon cake I’ve had.  The glaze makes it.  Don’t use reconstituted or plastic lemon lemon juice- only the real deal will fly.



1 pkg (18.25oz) Duncan Hines Lemon Cake mix or Betty Crocker Super Moist Mix
1 pkg (3.4 oz) instant lemon pudding mix (Jell-O brand)
1 Carton Egg Beaters (8 oz)
3/4 cup skim milk
3/4 cup apple sauce
2 TBLS Butter buds


1/3 cup confectioners sugar
1/4 cup strained fresh lemon juice



Spray Bundt pan with PAM.  Preheat oven to 350 degrees.  Combine all ingredients  until moist – batter will be lumpy.  Pour into Bundt pan and bake for 50 minutes or until toothpick comes out clean.  Please on wire rack over wax paper for glazing.


Dissolve sugar in lemon juice in glass or non-reactive container.  Poke holes in cake with skewer.  Pour glaze over warm cake.

Whole cake has 3.5 grams of fat  & 715 calories!


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