This nostalgic cake has been popular since the 1950’s. It’s a true Southern treat and a soul food favorite. It’s so moist with just enough lemon-lime flavor without being overpowering. Adding soda to a cake instead of water creates a light and airy consistency. I’m starting with a mix and making it skinny by using diet 7-up, a small amount of canola oil and applesauce for the fat and using both eggs and whites. The skinny for 1 slice, 252 calories, 8 grams of fat and 7 Weight Watchers POINTS PLUS. Take a trip down memory lane with this fantastic cake!
Prep Time: 10 minutes
Bake Time: 60 minutes
1 (16.5 oz) box Duncan Hines Yellow Cake Mix
2 1/2 tablespoons flour
1 (3.4 oz) package instant lemon pudding mix
1 (12 oz) can diet 7-up soda
⅓ cup unsweetened applesauce (1 snack pack)
¼ cup canola oil
3 tablespoon fresh lime juice, about 3 limes
2 eggs, I like Eggland’s Best eggs, see shopping tip
2 egg whites
1½ cups powdered sugar
1½ tablespoons fresh lemon juice
1½ tablespoons fresh lime juice
1 teaspoon corn syrup, optional, see prep tip
1 drop yellow food coloring
1 drop green food coloring
Thin slices of a lemon and lime for decoration
1. Preheat oven to 350 degrees. Coat a Bundt pan with cooking spray with flour in it.
2. In an electric mixer or in a large bowl using a hand mixer, add all cake ingredients except eggs and egg whites. Mix until blended. Add all eggs and whites and mix until blended. Turn mixer to high and beat for about a minute or 2 until smooth.
3. Pour cake batter into coated Bundt pan. Spread evenly.
4. Bake for 55-65 minutes, until a toothpick inserted comes out clean. Remove cake from oven and cool for 10 minutes. Carefully loosen all around, including the center of cake and turn cake over onto a plate.
Let cake cool completely before glazing.
5. To make the glaze: In a small bowl, add powdered sugar, lemon and lime juice and corn syrup, if desired. Mix until very smooth. The glaze should be thick. Divide glaze into three small dishes. Leave glaze in one of the dishes, white. Add 1 drop of yellow food coloring to one of the dishes and mix well. Add 1 drop of green food coloring to the other dish and mix well.
6. Drizzle the white glaze all around the top of cooled cake. Next, drizzle yellow glaze over top of the cake. Finally, drizzle green glaze over top of the cake.
7. Store cake covered on counter top for several days. This cake freezes great. I like to cut into slices, wrap well and freeze.
Makes 16 slices
Why would a recipe call for 7-up? According to a quote, from a cookbook published by The Seven-up Co. in 1957: “Make a cake with the contents of a packaged mix, using 7-up instead of the liquid in the recipe. You’ll be amazed at how light and airy your cake is.”
In the early 1980′s the 7-up pound cake baked in a Bundt pan became popular.
The reason a very small amount of corn syrup is added to the glaze is to keep it shiny. Without the corn syrup, when the glaze dries, it looks dull. It will still taste the same if you decide to leave it out.
Whenever a recipe calls for using the whole egg, I use Eggland’s Best eggs. They have less saturated fat, less cholesterol, more Vitamin D, more Vitamin E and double the Omega 3 compared to regular eggs.
Weight Watchers (old points) 6
Weight Watchers POINTS PLUS 7
|SKINNY FACTS: for 1 slice
252 calories, 8g fat, 3g protein, 44g carbs, 0g fiber, 311mg sodium, 11g sugar
|FAT FACTS: for 1 slice of regular cake
398 calories, 14 fat, 4g protein, 66g carbs, 0g fiber, 361mg sodium, 52g sugar