Skinny Lemon Cream Cheese Cake

Skinny Lemon Cream Cheese Cake

A quick and easy lemon cake recipe that uses a lemon flavored boxed cake mix.  I didn’t use any oil or butter in this recipe and instead used a container of Lemon Cream Pie flavored Yoplait Light Fat Free Yogurt.  Grated lemon peel and  lemon juice combined with cream cheese makes for the perfect frosting and perfect finish for this delicious cake.  This cake recipe is perfect for Spring or for the upcoming Easter holiday.  I topped this cake with cute Easter sprinkles but of course this is optional and I did not count the sprinkles into the nutritional info.


Skinny Lemon Cream Cheese Cake

Yield: 16 servings

Serving size: 1/16 of cake


  • • 1 box Lemon flavored cake mix
  • • 5 egg whites
  • • 1 6 ounce container Yoplait Light Fat Free Lemon Cream Pie Yogurt
  • • 1 (8 ounce) package 1/3 reduced fat cream cheese, softened
  • • 1 cup powdered sugar
  • • 2 teaspoons grated lemon peel
  • • 2 teaspoons lemon juice


  1. Preheat oven to 350 degrees.
  2. 1. In a large bowl or stand up mixer, beat cake mix, 3 egg whites, Yoplait yogurt, and 1 cup of water until mixed well.
  3. 2. Pour cake mixture into a 13x9 inch pan.
  4. 3. In a medium bowl or stand up mixture, beat cream cheese until smooth. Gradually beat in powdered sugar on low speed.
  5. 4. Stir in lemon peel and lemon juice into cream cheese mixture until smooth.
  6. 5. Reserve 1/2 cup cream cheese mixture and refrigerate. (This will be used to frost cake after baking.)
  7. 6. Beat remaining 2 egg whites into cream cheese mixture on medium speed until blended. Pour evenly over cake mixture.
  8. 7. Bake cake about 25-30 minutes until cake is done. Cool cake completely. Spread with reserved cream cheese mixture. Picture shown with optional sprinkles topping.

Nutrition Information

Per Serving (1/16th of cake):

Calories: 199

Fat: 4.9g

Carbohydrates: 35.2g

Fiber: 0g

Protein: 4g

Sugars: 22.8g