Lemony Tea Cake

Lemony Tea Cake

1 Review
From: Diabetic Living Magazine

This light, lemon-poppy seed cake is filled and topped with a lemony blend of Greek yogurt and whipped topping and sprinkled with crisp pomegranate seeds.

Ingredients 12 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
  • 3 eggs
  • 1½ cups all-purpose flour
  • 2 tablespoons poppy seeds
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • ¾ cup fat-free milk
  • 2 (2 g) bags green tea
  • 3 tablespoons butter, cut up
  • 2 tablespoons honey
  • 1 teaspoon vanilla
  • ¾ cup sugar (see Tip)
  • ¼ cup pomegranate seeds
  • 2 teaspoons finely shredded lemon peel
  • 1 tablespoon lemon juice
  • 1 tablespoon honey
  • 1 (6 ounce) container plain fat-free Greek yogurt
  • 1 cup frozen light whipped dessert topping, thawed
  • ¼ cup pomegranate seeds


  • Prep

  • Ready In

  1. Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour two 8-inch round cake pans or line bottoms with parchment paper; set pans aside. In a medium bowl, stir together flour, poppy seeds, baking powder and salt; set aside.
  2. Preheat oven to 350°F. In a small saucepan, bring milk just to boiling; remove from heat. Add tea bags. Cover and let steep for 4 minutes. Remove and discard tea bags, pressing out any liquid from the bags. Add butter, 2 tablespoons honey, 1 tablespoon lemon peel and the vanilla to the hot milk mixture and stir until well combined. Set aside.
  3. In a large mixing bowl, beat eggs with an electric mixer on high speed about 4 minutes or until thick. Gradually add sugar, beating on medium speed for 4 to 5 minutes or until light and fluffy. Add the flour mixture; beat on low to medium speed just until combined. Add milk mixture and beat until combined. Pour batter evenly into the prepared pans.
  4. Bake for 18 to 22 minutes or until a toothpick inserted near centers comes out clean. Cool cakes in pans on wire racks for 10 minutes. Remove cakes from pans and cool completely on wire racks.
  5. For filling, in a medium bowl, combine 2 teaspoons lemon peel, the lemon juice and 1 tablespoon honey. Stir in yogurt until smooth. Fold in dessert topping until combined. Cover and chill until ready to use.
  6. To assemble cake, place one of the cooled cake layers on a cake plate. Spread top evenly with half of the filling. Top with second cake layer and spread top with remaining filling. Sprinkle with pomegranate seeds. To serve, cut into wedges (see Tip).
  • Tips: If using a sugar substitute, choose from Splenda® Blend for Baking or Sun Crystals® Sugar Blend for Baking. Follow package directions to use product amount equivalent to ¾ cup sugar. Nutrition per Serving with Substitute: same as below, except 182 calories, 27 g carbohydrates (13 g sugars).
  • Use a long serrated knife to carefully cut this stacked cake into wedges. Between cuts, wipe the knife clean with a damp paper towel.

Nutrition information

  • Serving size: 1 wedge
  • Per serving: 201 calories; 6 g fat(3 g sat); 1 g fiber; 33 g carbohydrates; 5 g protein; 55 mcg folate; 54 mg cholesterol; 19 g sugars; 188 IU vitamin A; 2 mg vitamin C; 107 mg calcium; 1 mg iron; 149 mg sodium; 81 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1 fat, 1 other carbohydrate, 1 starch

Reviews 1

January 03, 2019
profile image
By: Maria
Made an account just to rate this cake because it is absolutely delicious and has no ratings as of yet. Definitely recommend to anyone who has the time.
More Reviews