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Lemon Pound Cake - Dietitian's Choice Recipe
Lemon Pound Cake - Dietitian's Choice Recipe

Category: Dessert | Serves: 12

(190 ratings)

Nutrition Information:
Calories: 214
Protein: 4 g
Carbs: 41 g
Fat: 5 g
Saturated Fat: 3 g
Sodium: 169 mg
Fiber: 0 g

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If you enjoy baking you fall head over heels for this lemon pound cake recipe! The refreshing lemon zest and sweet glaze are truly decadent.
1 cups plus 2 tbsp cake flour
1/8 tsp baking soda
9 tbsp light butter
4 oz non-fat cream cheese
1 cup sugar
cup egg substitute
1 tsp vanilla extract
5 tbsp fresh lemon juice
finely grated zest of 1 lemon
1 Preheat oven to 325 and position oven rack in the lower third of the oven. Spray a bread pan with cooking spray and flour or use Pam Baking Spray.
2 Sift together flour and baking soda; set aside. In a bowl, beat butter and cream cheese on medium until creamy. Gradually add 1 cups sugar; beat until light and fluffy, about 5 minutes.
3 Increase speed to medium-high; gradually add egg substitute, beating well. Beat in vanilla and 2 tbsp lemon juice.
4 Reduce speed to low; add flour mixture in 3 additions until mixed well. Fold in lemon zest.
5 Spoon batter into prepared pan. Bake until a toothpick inserted into the center comes out clean, about 70-75 minutes. Let cool on a wire rack for about 15 minutes.
6 In a small saucepan over medium heat, whisk 3 tbsp lemon juice and cup sugar until sugar is dissolved.
7 Turn cake out onto waxed paper or serving plate and brush with glaze. Let cool completely. Cut into 12 slices.

Ratings & Reviews
(190 ratings)
Reviewed By: Diet.com Member
Dec 20, 2006
Lemon Pound Cake
Reviewed By: fuzzyjo
This cake is ABSOLUTELY heavenly, so cool & refreshing. This cake was absolutely a hit. Had to make another for my ...
Oct 15, 2006
View All Reviews
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