Light Lemon Pound Cake
- Minutes to Prepare:
- Minutes to Cook:
- 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 powder1/2 tsp baking soda1 tsp salt 1 tsp vanilla extract
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.
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.
Nutritional Info 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
Member Reviews
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MELISSABRILL
I wonder if you could make it lighter with light margarine (though I hate using margarine) - 3/25/14
Reply from CD13369833 (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