| Servings | 6 individual slices |
| Total Time | 60 minutes |
| Difficulty | Medium (Requires careful mixing) |
| Calories per Serving | Approx. 140 Calories |
| Macros | P: 6g / C: 20g / F: 4g / Fiber: <1g |
💖 Why This Lemon Custard Cake is Your WW Dessert Dream
Following Weight Watchers doesn’t mean you have to give up dessert. But finding a dessert that is light, flavorful, and doesn’t demolish your daily point budget? That’s the real challenge. This Lemon Custard Cake is a magical solution!
The recipe is famous for separating into three distinct layers during baking: a dense base, a rich, creamy custard center, and a light, spongey top. We’ve lightened the traditional recipe by replacing most of the sugar with a ZeroPoint sweetener and using nonfat milk. The intense lemon flavor ensures maximum satisfaction for minimal points. This cake is a quick, wholesome, macro-friendly treat that proves healthy recipes can be utterly delightful. It’s perfect for satisfying that sweet craving without derailing your weight loss meals plan!
✨ Look at the Recipe (WW Focus)
- Sensory Appeal: A truly unique dessert where the texture transitions from a firm, sweet base to a soft, silky custard, topped by a delicate sponge.
- Flavor Highlight: Intensely bright and zesty lemon flavor, balanced by the sweetness and the rich, creamy texture of the low-fat milk and eggs.
- Key WW Benefit: High-volume liquid and air (from the whipped egg whites) create a large, satisfying dessert for a small amount of flour and minimal points.
🛒 Ingredients Needed
For the Lightened Cake
- 4 large eggs, separated (ZeroPoint on many plans)
- $1/2$ cup Zero-Calorie Sweetener (Monk Fruit or Erythritol blend)
- 2 Tbsp all-purpose flour
- 2 Tbsp lemon zest
- $1/4$ cup fresh lemon juice
- 1 $1/2$ cups nonfat milk
- 1 Tbsp melted light butter or coconut oil
- Pinch of salt
- $1/4$ tsp cream of tartar (optional, for egg white stability)
Garnish (Optional, ZeroPoint)
- Zero-calorie powdered sugar substitute (for dusting)
- Fresh berries (ZeroPoint)
🔪 How to Make Our SmartPoints Lemon Custard Cake
- Prep the Oven: Preheat your oven to 325°F (160°C). Grease an 8×8 inch baking dish or 6 small ramekins. Place the dish in a larger baking pan and set aside.
- Mix the Dry Ingredients: In a medium bowl, whisk together the $1/2$ cup sweetener, the flour, and the lemon zest.
- Combine the Wet Ingredients (Yolks): In a separate large bowl, whisk the 4 egg yolks until they are light yellow. Add the nonfat milk, melted butter, and lemon juice. Stir to combine.
- Create the Batter: Gradually whisk the dry mixture into the wet mixture until just smooth. Do not overmix. This base makes this a macro-friendly meal option.
- Whip the Meringue: Place the 4 egg whites and the pinch of salt (and cream of tartar, if using) in a clean, grease-free bowl. Beat using an electric mixer until stiff peaks form. This step is crucial for the cake’s structure.
- Fold Gently: Take one large scoop of the whipped egg whites and stir it vigorously into the egg yolk batter to lighten it. Then, gently fold the rest of the egg whites into the batter until just combined. Do not overmix, or the cake will not separate correctly.
- Bake: Pour the very thin batter into the prepared dish. Carefully fill the larger outer pan with hot water, so it reaches halfway up the side of the baking dish (this creates a water bath). Bake for 45–55 minutes, or until the top is golden and firm, but the center still jiggles slightly. This is an excellent clean eating dessert.
- Cool: Remove the cake from the water bath and cool completely. The cake sets up fully as it cools.
🧊 Storage & Serving Suggestions
- Storing: The WW lemon cake stores very well. Cover and refrigerate for up to 5 days. The texture actually improves overnight.
- Reheating: Serve chilled or at room temperature. Do not reheat.
- Freezing: Freezing is not recommended, as the custard layer can become watery upon thawing.
- Serving Pairings (WW-Approved): Dust lightly with a zero-calorie powdered sugar substitute and serve with a scoop of nonfat Greek yogurt (ZeroPoint) mixed with vanilla extract, or with a generous side of fresh raspberries or strawberries.
❓ Tips & FAQs
Q: Why does the cake batter look so thin and watery?
A: That is exactly how it should look! The liquid batter is the key to creating the three distinct layers—the water content settles to the bottom to form the custard, while the airy egg whites float to the top to form the sponge. Trust the process for this healthy twist on dessert.
Q: Can I use almond milk instead of nonfat milk?
A: You can, but nonfat dairy milk provides more protein and better richness that helps the custard layer set firmly. If you use almond milk, make sure it is unsweetened and the protein is supplemented elsewhere in your weight loss meals.
Q: What is the purpose of the water bath?
A: The water bath (or bain-marie) ensures the cake bakes gently and evenly. This slow, moist heat is essential to preventing the delicate custard from curdling or cracking, giving you a perfect simple meal dessert.
Q: Can I make this a chocolate dessert instead?
A: You can adapt it! Replace the lemon zest and juice with 2 tablespoons of cocoa powder (added to the dry mix) and 1 teaspoon of vanilla extract. This creates a low-point, macro-friendly chocolate pudding cake.
