This recipe for Weight Watchers Lemon Angel Food Cake makes a light, delicious dessert that is lower in points than conventional cake. Perfect for a special occasion or to share with family or friends.
Of all the Weight Watchers Angel Food Cake’s out there, this one is my favorite. Are you looking for a delicious dessert that will satisfy your sweet tooth while helping you lose weight? This Weight Watchers Lemon Angel Food Cake recipe is the answer. This cake is light, airy, and packed full of delicious flavors.
Angel Food Cake on Weight Watchers
Angel food cake is a popular dessert for members of Weight Watchers because this light, fluffy treat is relatively low in calories while giving you a sweet dessert.
While we hope you will try this recipe for homemade angel food cake, there’s nothing wrong with purchasing a store-made angel food cake as a sweet treat. Top with strawberries and whipped cream and you have a quick dessert that is reasonable in points. Look for prepared angel food cake in the bakery section of any grocery store.
Making a boxed angel food cake is another easy WW option. A boxed angel food cake serving is 1/12 of the cake. One slice of prepared (from mix) angel food cake is 6 WW points.
Updated February 2023 for the new WW Program.
Weight Watchers Pineapple Angel Food Cake Cupcakes
A fun WW recipe hack that is popular with WW members is to make Pineapple Angel Food Cake Cupcakes. The recipe is a 2 ingredient angel food cake:
- 1 20 oz. can pineapple tidbits or crushed, undrained (no sugar added)
- 1 box angel food cake mix, unprepared
To make WW pineapple cupcakes or cake, combine ingredients. Do NOT add ingredients listed on box for cake. Pour into a greased 9×13 pan or greased cupcakes pan or use cupcake papers. Bake at 350 for 15 minutes for cupcakes or 25 minutes for a 9×13 cake.
You can vary the canned fruit you use to make a variety of cakes or cupcakes. Try a can of pumpkin in the Fall.
For more recipes similar to WW pineapple cake, check out this post about the 5 most popular WW meeting recipes. These are classics.
While this is a fun, easy recipe, you won’t get the light, fluffy texture of a true angel food cake, so keep reading for this delicious WW lemon angel food cake that is worth the effort on a special occasion.
Making Angel Food Cake at Home
While you can make angel food cake at home or with a pre-packaged mix, I encourage you to give this homemade version a try. This is the best Weight Watchers Angel Food Cake I’ve ever had. The end result is well worth the extra effort.
Here are a few important considerations to know when making homemade angel food cake.
- The right pan matters. If you don’t have an angel food cake pan, a bundt pan also works. Don’t use a 9×13 pan since you are looking for a fluffy cake that rises.
- Do not spray the sides of your pan. The cake needs to cling to the sides to get the correct rise.
- Take care that there is no egg yoke in your whites so that the cake fluffs up properly.
- Beat your eggs until stiff peaks form. A Kitchen Aid mixer is ideal for this, but a hand-held mixer also works. Do not try to mix by hand.
- Turn the cake upside down after baking so that it warm cake doesn’t fall and allow it to cool for at least one hour or until no longer hot to the touch. Top tip: my mom used to cool angel food cakes upside down on top of a soy sauce bottle. It’s just the right size for hanging a cake!
Weight Watchers Lemon Angel Food Cake Recipe – Step by Step with Photos
You’ll love this delicious lemon angel food cake. This cake is a perfect WW dessert for Easter, spring, or summer. It’s worth the effort.
Combine egg whites, salt and extract/juice in a bowl and beat till you get stiff peaks.
Add sugar and flour.
Pour batter into cake pans and bake until golden brown.
We decorated our cake with lemon slices and fresh raspberries. Strawberries, Cool Whip Light, or Redi-Whip would also make a delicious and pretty garnish. Be sure to add points for any additional toppings.
This WW angel food cake from scratch, divided into 12 servings.
Optional Toppings for Weightwatchers Angel Food Cake from Scratch
- Reddi Whip – Light or no sugar added
- Cool Whip Light or Fat Free Cool Whip
- Fresh or frozen, thawed raspberries or strawberries
Consider cutting into 16 servings if you want to lower the points even further.
WW Lemon Angel Food Cake
- 12 egg whites
- ½ tsp salt
- 1 cup all purpose flour
- 1 ½ cup sugar
- 1 tsp lemon extract
- Juice from half of a lemon
- 2 cups confectioners sugar
- 1/3 cup fresh lemon juice
- Preheat oven to 325 degrees F.
- Use bundt or angel food cake pan. DO NOT spray the pan.
- Combine the egg whites, salt, and juice/extract into the bowl of a stand mixer and mix on high until the mixture forms stiff, glossy peaks. Take care that there is no yoke mixed into the egg white.
- While the mixer is on, combine ¾ cup sugar, and flour into a small bowl and set aside. Add ¾ cup sugar to a small bowl and set aside.
- Once the egg reach stiff peaks, add in the ¾ cup sugar and stir until well combined. Slowly add in the sugar/flour mixture.
- Pour batter into the bundt or angel food cake pan and bake for 40-45 minutes or until golden brown and a tooth pick comes out clean.
- Allow the cake to cool upside down completely. After the cake is cooled, use a spatula or butter knife and run across the edges to loosen the cake from the pan.
- Place on a cake plate or stand.
- For glaze, combine the confectioners sugar and lemon juice and mix until combined and there are no lumps of sugar remaining. Pour over the top of the cake and serve!
The Points value of these recipes was calculated by this website and is provided for informational purposes only. This is not an endorsement, sponsorship or approval of this website or its recipes by WW International, Inc.
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