Low Fat Lemon Pound Cake Recipes

Steps:

• Preheat the oven to 350 degrees F. Coat an 8 1/2- by 4 1/2-inch loaf pan with baking spray. Whisk together the flour, baking powder and salt in a medium bowl. Put the sugar and lemon zest in another bowl and rub the lemon zest into the sugar with your fingers. Add the yogurt, milk, olive oil, vanilla, egg whites and whole egg and vigorously whisk until well blended. Add the flour mixture into the egg mixture and fold until just incorporated. Transfer to the prepared pan. Bake until a cake tester inserted in the center comes out clean, about 50 minutes. Cool in the pan on a wire rack for 5 minutes, and then unmold and cool to room temperature.

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in the applesauce, vanilla and lemon zest. Combine the flour, baking powder and salt; add to creamed mixture just until blended., Transfer to an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 45-55 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Steps:

• Preheat oven to 300 degrees. Zest and juice lemons, saving each separately. Combine flour, baking powder and salt in large mixing bowl. In another bowl whisk together the yogurt, lemon juice and vanilla.
• Add zest to sugar in large mixing bowl. Add butter and shortening to sugar mixture and beat until it's light and fluffy. Then add eggs in one at a time, mixing to combine.
• Alternate between incorporating the flour and the sour cream mixture into the butter/egg mixture. Three additions of flour, in between two additions of the sour cream mixture. Mix until just combined.
• Spray a loaf pan with non-stick spray, pour in batter and tap on counter to dislodge any bubbles. Bake for 60-70 minutes or until toothpick inserted into middle comes out clean. Remove to cooling rack.
• If you prefer a super-moist cake, poke deep holes with wooden skewer or similar tool to help glaze penetrate. Glaze while cake is still warm. If you prefer the glaze to coat the top of the cake, don't poke holes and allow cake to cool before glazing.
• To glaze, mix together confectioner's sugar and lemon juice and drizzle generously over cake. Serve alone, or with berries, reduced-fat Cool Whip, ice cream, you name it!

Steps:

• Preheat oven to 325 degrees. Grease and flour a 9x5-inch loaf pan. In medium bowl, sift the flour, baking powder and salt together. Set aside. In another bowl, cream butter and sugar together. Add eggs, one at a time, mixing well after each addition. Mix buttermilk and lemon juice together in another bowl. Alternately add the dry ingredients and the wet ingredients to the butter and sugar mixture. Add lemon zest and mix, just until smooth. Pour into loaf pan and bake for 55-60 minutes or until tester comes out clean. Cool cake for ten minutes. Mix the powdered sugar and 1/3 cup of lemon juice glaze together with a whisk. Make a few holes in cake with a toothpick and pour glaze over cake. Store the cake covered in the refrigerator after serving.

Steps:

• Preheat oven to 350. Spray a 9" x 5" loaf pan with cooking spray.
• Cake: In a food processor in in a large bowl and using an electric mixer, beat eggs, sugar, lemon juice, oil, cream cheese, lemon rind, and poppyseeds until smooth. In another bowl, stir together flour, baking powder and baking soda; into cream cheese mixture, alternately stir flour mixture and sour cream, making three additions of each. Pour into prepared pan.
• Bake in centre of oven for 45 - 50 minutes or until a tester inserted in centre of cake comes out clean. Remove from pan and cool completely on a wire rack.
• Icing: In a food processor or in a bowl and using an electric mixer, beat all icing incredients together. Spread over top of cake. Garnish with poppyseeds and/or lemon rind.

Steps:

• Preheat oven to 350°. Coat a 9x5-in. loaf pan with cooking spray., In a large bowl, beat butter and sugar until crumbly. Add eggs, 1 at a time, beating well after each addition. Beat in oil, lemon juice, zest, vanilla and, if desired, poppy seeds. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with yogurt, beating after each addition just until combined., Transfer to prepared pan. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. If desired, top with candied lemon slices.

Steps:

• Preheat oven to 350 degrees. Spray a 12 cup non-stick or silicone bundt pan with cooking spray.
• In a large mixing bowl cream together, butter, applesauce, brown sugar, white sugar and sugar substitute. Add in egg substitute and vanilla extract and mix well. It might look slightly separated but that is o.k.
• In another bowl whisk 2 1/2 cups flour with baking powder and salt; set aside.
• Add flour mixture to butter mixture in three additions, alternating with sour cream.
• Re-use flour bowl to toss blueberries and zest with remaining teaspoon flour.
• Spread batter in prepared pan.
• Bake cake on bottom rack of oven until a toothpick inserted into center comes out clean, about 60 to 70 minutes.
• Cool in pan 20 minutes then invert onto a wire rack.
• Make a simple glaze with icing sugar and lemon juice or dust with icing sugar just before serving.

Steps:

• Coat a 12 cup bundt pan with cooking spray, and sprinkle with flour, shaking to coat pan.
• Beat cake mix and next five ingredients at medium speed with an electric mixer 4 minutes.
• Spoon into pan.
• Bake at 325 for 45 minutes or until a wooden pick interested into center comes out clean.
• Cool in pan on a wire rack 10 minutes.
• Remove from pan, cool completely on wire rack.