Diabetes Recipes

Lemon Chiffon Cake

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Lemon Chiffon Cake

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Nutrition Facts

Serving Size: 1 slice(s)

Makes: 10 Serving(s)

Amount Per Serving

Calories: 157

Total Fat: 7g

Saturated Fat: 1g

Cholesterol: 40mg

Sodium: 170mg

Total Carbohyrdates: 20g

Dietary Fiber: 1g

Protein: 4g

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Make this for: Snack

Category: Desserts

This Recipe Makes: 10 Serving(s)


All the flavor, a wonderful texture and such delicious lemon taste! The only thing missing is the sugar - which you won`t miss at all!

What you'll need

  • 1 cup cake flour
  • 2 1/2 tsp. baking powder
  • pinch salt
  • 1 1/4 cup measurable sweetener, preferably Splenda┬«
  • 1/4 cup olive oil
  • 2 large egg yolks
  • 6 tbsp. buttermilk
  • 1/4 cup lemon juice
  • 1 pkg. finely grated rind of one lemon
  • 1 tsp. vanilla extract
  • 6 large egg whites, room temperature
  • 2 tbsp. granulated sugar
  • 1/2 tsp. cream of tartar
  • 2 tsp. powdered sugar (optional)


  • Step 1
    Preheat oven to 325-degrees. Sift together cake flour, baking powder and salt in medium bowl. Stir in sweetener; set asked.
  • Step 2
    In large bowl, combine oil, egg yolks, buttermilk, lemon juice, lemon rind and vanilla; beat with electric mixer until smooth. Incorporate flour mixture on low speed. Beat on medium speed 30 seconds or until smooth.
  • Step 3
    In separate bowl, with clean beaters, beat egg whites and cream of tartar until foamy. Gradually add sugar and beat whites until they are stiff, but not dry.
  • Step 4
    Gently stir in 1/4 of the whites to loosen batter; gently fold in remainder of whites. Spoon batter into ungreased 10-inch tube pan; spreading evenly.
  • Step 5
    Bake 30 minutes or until cake springs back when gently touched. Cool upside down by placing pan on bottle or funnel for 45 minutes. Sift powdered sugar over cake before serving, if desired.

Diabetic Exchanges

  • Starch: 1
  • Fat: 1 1/2