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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 171.6
  • Total Fat: 5.4 g
  • Cholesterol: 31.0 mg
  • Sodium: 176.3 mg
  • Total Carbs: 30.0 g
  • Dietary Fiber: 2.9 g
  • Protein: 4.1 g

View full nutritional breakdown of Light Lemon Pound Cake calories by ingredient
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Light Lemon Pound Cake

Submitted by: SPARK_RECIPES
Light Lemon Pound Cake
View the original recipe for Lemon Pound Cake

Introduction

Unbelievably delicious lemon pound cake that's lightened up with half the sugar and all the richness. Unbelievably delicious lemon pound cake that's lightened up with half the sugar and all the richness.
Number of Servings: 20

Ingredients

    3/4 cup skim milk
    1 stick butter
    1/2 cup fat-free Greek yogurt
    1 1/4 cups sugar
    2 eggs
    2 egg whites
    3-6 lemons, zested and juiced to yield 1/3 cup zest and 3/4 juice, divided
    1 1/2 cups all-purpose flour
    1 1/2 cups whole-wheat pastry flour or white whole wheat flour
    1/2 tsp baking powder
    1/2 tsp baking soda
    1 tsp salt
    1 tsp vanilla extract

Tips

We swapped Greek yogurt for half the butter, cut the sugar in half, and used a 50-50 mix of all-purpose and whole wheat flours. You'll never notice the difference!


Directions

Heat the oven to 350 degrees. Grease and flour two 8.5 x 4.5 x 2.5 inch loaf pans.

Combine the milk with 1 tablespoon lemon juice, stir, and set aside.

Cream the butter, yogurt, and 1 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs and egg whites, one at a time. Fold in the lemon zest.

In a large bowl, sift together the flours, baking powder, baking soda and salt. In another bowl, combine 1/4 cup of the juice, the milk mixture and vanilla. Add the flour and buttermilk mixtures to the batter alternately, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, or until a cake tester comes out clean.

While the cakes bake, cook the remaining 1/2 cup granulated sugar with 1/2 cup juice in a small saucepan over low heat until the sugar dissolves. When the cakes are done, let them cool for 10 minutes. Take them out of the pans and place them on a baking rack set over a tray. Spoon the syrup over the cakes and allow the cakes to cool completely.






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  • 8 of 9 people found this review helpful
    WOW !!1 20 pieces from 1 loaf pan ???? 12 is hard enough to slice !!! I will try this in a bundt pan. Sounds delicious !!! - 3/25/14

    Reply from SPARK_RECIPES (3/25/14)
    The recipe makes TWO loaves. Each is sliced into 10.


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  • 4 of 6 people found this review helpful
    ILOVEROSES, the weight of a USA stick of butter is about .25 pound / 113 grams. - 3/25/14

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  • Incredible!
    4 of 4 people found this review helpful
    I did substitute Egg Beaters and Splenda sugar, but kept everything else the same and it turned out great. Thank You. - 3/25/14

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  • Incredible!
    4 of 4 people found this review helpful
    This cake is a little work....but worth it....moist and flavorful - 3/9/14

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  • 1 of 6 people found this review helpful
    I hate it when a recipe says "1 stick butter"--what's a "stick"? Don't you know that not everyone seeing these things is from the States???
    - 4/2/14

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  • Incredible!
    1 of 2 people found this review helpful
    I'm going to make it for an Easter cake this year. I've had it before and used the tips suggested to save on fat and calories. Obviously, this is something for a very special occasion, it is delicious and one needs to keep the serving size as precise as possible! - 3/25/14

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  • 1 of 2 people found this review helpful
    I wonder if you could make it lighter with light margarine (though I hate using margarine) - 3/25/14

    Reply from SPARK_RECIPES (3/25/14)
    If you want to lighten it further, try the suggestions in this article: http://www.sparkpeople.com/resource/nutrit
    ion_articles.asp?id=1245


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  • @DEBIGENE this recipe makes 2 loaf pans so it would be 10 slices per pan.

    This was delicious. - 5/1/14

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  • For those wondering about a stick of butter. Google is your friend. :)
    It looks like the skim milk might not have been added to the ingredients counting the calories. So the calories may need to be adjusted. - 4/16/14

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  • how much is a stick of butter? - 4/11/14

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  • Thanks. - 4/2/14

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  • I just finished making this and it tastes really good but my loaves turned out very dense and didn't fill the pans. The taste is great but the texture wasn't what I was expecting, thought it's be lighter. It was also time-consuming to squeeze and zest 5 lemons! - 4/1/14

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  • 0 of 1 people found this review helpful
    I didn't see where the lemon zest goes? - 3/30/14

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  • I completely forgot the eggs but it worked out just fine. I put it in a bundt pan which also worked just fine.

    This cake was so good. I took it to work for a coworker's birthday and it disappeared so fast. This is definitely a keeper. - 3/30/14

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  • Why make two? If I cut the ingredients in half will it work as well? - 3/25/14

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  • 0 of 1 people found this review helpful
    Has anyone tried to make this gluten free with a different binder? If so can you share which one you used? Almond flour, rice flour, etc? - 3/25/14

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  • 0 of 1 people found this review helpful
    What is the weight of 1 stick of butter? - 3/25/14

    Was this review helpful?   yes  No