919 cake light recipes

Rum butter sauce simmers a glossy syrup of sugar, lemon juice, butter, brandy, and both light and dark rum into a holiday dessert sauce. Pour warm over mince pie, pound cake, or steamed pudding.

Kitty Wells' 7-Up pound cake uses lemon-lime soda for a light, tender crumb with subtle citrus flavor. A Southern classic baked in a tube pan with just seven ingredients.

Soft, cake-like apricot cookies with jewel-toned jam centers that bake up tender and light. Chopped dried apricots in the dough add chewy bits of fruit throughout each cookie.

A vintage two-layer cake flavored with homemade burnt sugar syrup, folded with whipped egg whites for a light, tender crumb. An old-fashioned Southern classic that deserves a comeback.

Blueberry puffs baked in individual custard cups with lemon-kissed berries on the bottom and a light cake batter on top. Turned out upside down for a warm, fruity dessert.

Maple mocha topping made from whipped egg whites, maple syrup, instant coffee, and vanilla. A light, fluffy no-cook sauce for ice cream or angel food cake with zero fat.

Maryland crab cakes with a pound and a half of lump crab, oil-soaked bread, and whipped egg whites for lightness. Pan-fried in butter until golden on both sides.

Date pudding cake with chopped dates and nuts in a light egg batter with barely any flour. Dense, sticky, and caramel-sweet, served warm with ice cream or whipped cream.

Light, fluffy coconut cupcakes made with coconut syrup, cake flour, and whipped egg whites folded into a scalded milk batter. Topped with guava frosting for a tropical Hawaiian-style treat.

Low fat lemon pudding cake separates as it bakes into a tender sponge top and silky lemon-curd bottom. Light dessert with skim milk and only one tablespoon of fat.

Spiced cocoa doughnuts: cake-style chocolate rings fried until light, then dusted warm with cinnamon-spiked powdered sugar. Mace and cinnamon in the dough add a soft, bakery-style aroma.

Old-fashioned Banana Spicecake with cinnamon, nutmeg, and cloves baked into two 8-inch layers. Triple-sifted flour and the alternating technique give this layer cake an exceptionally light, tender crumb.

Light lemon blitz cake with a tangy lemon curd filling made from skim milk, and a yogurt whipped topping frosting. A low-point layered dessert that tastes rich without the guilt.

A light chocolate banana layer cake with bittersweet chocolate, fresh bananas blended into the batter, and layers of banana cream and sliced bananas. Dusted with powdered sugar for an elegant finish.

Chocolate yule log (buche de Noel) with a light sponge cake rolled around frosting and covered in scored chocolate bark frosting. A classic Christmas dessert with a realistic log branch detail.

Light Welsh-style honey cakes scented with cinnamon and brown sugar, baked in muffin tins with folded egg whites for a tender, fluffy crumb. Dusted with sugar straight from the oven.