I eat this cake every day and lose weight, it melts in my mouth | Only 130 calories!

The creamy lemon cake  will give you intense emotions, because it is not the classic cake you are used to.

You will notice it at the first bite, because it literally melts in your mouth and the desire to eat another slice immediately is great. It is certainly perfect for breakfast, perhaps with a nice cup of hot milk or as a snack to accompany a nice fresh juice. Among other things, it doesn’t even contain flour, butter or oil .

The choice of ingredients gives a decidedly low-calorie yield that will make those who follow a controlled diet extremely happy. There’s no need to worry about the preparation either, it’s so simple that you’ll be able to prepare it quickly without any problems.

Creamy lemon cake recipe, I prepare it with yogurt and ricotta!

Hiit workout

Prep time: 10 minutes
Cooking time: 35 minutes
Total time: 45 minutes
Servings: 6-7 slices
Calories: 130 per slice


  • 350 g of plain yogurt
  • 250 g of light ricotta
  • 4 eggs
  • 40 g of corn starch
  • 55 g of powdered sweetener (or alternatively 110 g of normal sugar)
  • 1 teaspoon grated lemon zest
  • 4-5 drops of lemon essence
  • 1 teaspoon baking powder
  • Enough icing sugar


  1. To start, break the eggs into a bowl, add the sweetener (or sugar) and beat with an electric whisk until the mixture becomes frothy.
  2. Now add the corn starch and start beating again with the electric whisk, add the ricotta and mix with a hand whisk, continue with the yogurt and start mixing again.
  3. Once the ingredients are well integrated with each other, add the grated lemon zest and the lemon essence, stir with a hand whisk , then add the baking powder, giving the mixture another stir.
  4. Once this is done, line a square mold with a diameter of 18 centimeters with special paper (oil or butter it if you prefer) and transfer your dough.
  5. Finally, cook in a preheated oven in static mode for 45 minutes at a temperature of 170° (always check the cake during cooking, if the surface starts to brown too much, lower the temperature to 150°-160°C).
  6. Once finished, wait for the cake to cool, remove it from the mold and dust it with icing sugar.

Notes: To preserve the cake, place it in the refrigerator and remove it 10-15 minutes before eating it. In this way it will maintain its fragrance and softness for 3 days.

To prepare the creamy lemon cake you can watch the video recipe