Low-Fat Lemon Pound Cake
With a moist and buttery bite, no one will ever know this cake is low fat!
Servings: 8
Equipment
Ingredients
For the Cake
- 1 ½ cups (7 ½ ounces) unbleached all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- ⅓ cup low-fat sour cream
- 1 ½ tablespoons freshly grated lemon zest from 2 lemons
- 1 ½ tablespoons freshly grated lemon juice from 2 lemons
- ½ teaspoon pure vanilla extract
- 1 cup (7 ounces) granulated sugar
- 5 tablespoons (2 ½ ounces) unsalted butter, softened
- 1 tablespoon vegetable shortening
- 3 extra-large eggs at room temperature
For the Glaze
- 6 tablespoons confectioners' sugar
- 1 tablespoon freshly squeezed lemon juice
Instructions
For the Cake
- Adjust oven rack to middle position and preheat the oven to 300°F. Grease and flour an 8 ½ x 4 ½-inch loaf pan; set aside. In a medium bowl, whisk together the flour, baking powder and salt; set aside. In a separate bowl, whisk together the sour cream, lemon juice, and vanilla; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar and lemon zest until evenly distributed. Add the butter and shortening and beat until the mixture is light and fluffy, about 2 minutes. Add the eggs, one at a time, and mix until combined (mixture may look curdled). Reduce the speed to low and add the flour mixture in three additions, alternating with two additions of the sour cream mixture. Mix on low until smooth, about 30 seconds. Using a rubber spatula, give the batter a small stir.
- Scrape the batter into the prepared pan and smooth the top. Tap the pan on the counter several times to release and air bubbles. Bake until the cake is golden brown and a toothpick inserted in the center comes out with just a few crumbs attached, about 60-70 minutes. Cool the cake in the pan for 10 minutes, the turn the cake out onto a rack. Cool completely, about 2 hours.
For the Glaze
- In a small bowl, whisk together the confectioners' sugar and lemon juice until smooth. Set the cake, still on the rack, over a rimmed baking sheet to catch any glaze drips. Slowly pour the glaze over the cooled cake allowing excess to drip over the edges. Let the glaze set for at least 1 hour before transferring to a platter for serving, but is tastier if served the next day. (Cake can be made made and covered with plastic wrap and stored at room temperature for 5 days). Enjoy!
Nutrition
Calories: 321kcal | Carbohydrates: 50g | Protein: 5g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 133mg | Potassium: 78mg | Fiber: 1g | Sugar: 31g | Vitamin A: 341IU | Vitamin C: 3mg | Calcium: 45mg | Iron: 1mg
