Tuesday, March 22, 2011

Lemon Pound Cake

I'm not sure why, but I have been craving some lemon cake for the past few days. Not just any lemon cake, but the one that you get from the grocery store bakery. My mom used to bring home one of those cakes quite often when she went grocery shopping, and it was usually gone in a couple of days. Unfortunately, the grocery store version is loaded with fat and calories, and seeing as I am trying to maintain obtain a good figure, I needed a lighter Lemon Cake. I found a recipe on allrecipes.com and tweaked it a bit to cut the fat. I switched out half of the butter for plain greek yogurt, and I used low fat (1%) milk. You would never know it! This lighter version tastes just as good as the original and weighs in at only 230 calories and 5.5 grams of fat per slice! I couldn't ask for anything more.

Lemon Pound Cake
Adapted from: allrecipes.com

2 cups all-purpose flour
2 teaspoons baking powder
1 cup white sugar
1 teaspoon salt
1/4 cup butter
1/4 cup plain greek yogurt
1 egg
low fat milk (filled to 1 cup line when mixed with egg)
1 teaspoon vanilla extract
1 lemon, zested and juiced
Glaze (powdered sugar and milk)

1. Preheat oven to 350 degrees F. Grease a 9x5 loaf pan.
2. In a large bowl, mix flour, baking powder, and salt.
3. In another bowl, cream together butter, greek yogurt, and sugar. Break 1 egg into a measuring cup and then fill to the 1 cup line with milk. Add to butter mixture and beat well. Add vanilla, lemon zest and juice. Add dry mixture and mix well.
4. Pour batter into an 9x5 inch loaf pan. Bake at 350 degrees F for 40-50 minutes or until a toothpick inserted into the center of cake comes out clean.
5. If using a glaze, mix together powdered sugar and milk until desired consistency. Once cake cools completely, pour glaze over cake and let sit for a few minutes before serving.


  1. This looks fantastic and I certainly appreciate the adjustments to cut down on the fat content. I can't wait to try it!

  2. I love love love lemon...this cake looks fabulous..just one question. Since you are breaking the egg into the measuring cup and then filling with milk to the one cup line...then you are not really using a full cup of milk....as the ingredient list might lead you to believe...thanks..I cannot wait to make this.

  3. Thanks Michele, you are right. I will edit the ingredient list so it makes more sense. I hope you enjoy it!

  4. I love a good low-fat recipe. I just purchased some yogurt at the store yesterday, so I could use it as a substitute for some of the fat in recipes. This cake looks so moist and sounds delicious!