Light Lemon Pound Cake

Light Lemon Pound Cake

4.3 of 5 (40)
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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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View the original recipe for Lemon Pound Cake


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


    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


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!


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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Member Ratings For This Recipe

  • 18 of 24 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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  • 11 of 13 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!
    10 of 11 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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  • Very Good
    8 of 15 people found this review helpful
    For 20 people... that's the funniest thing I've heard in a long while. I don't bake anymore because it makes me breakout in fat. That's why I'm a Sparker. If I made this, it would be gone in a day. YUMMY. - 3/23/15

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  • Incredible!
    7 of 7 people found this review helpful
    This cake is a little work....but worth it....moist and flavorful - 3/9/14

    Was this review helpful?   yes  No