COOKING LIGHT LEMON POUND CAKE RECIPES
SOUR CREAM LEMON POUND CAKE | ALLRECIPES
Light and moist sour cream pound cake with a wonderful lemon zing. Easy as it is tasty!
Provided by LillysMom
Categories Desserts Cakes Pound Cake Recipes
Total Time 1 hours 40 minutes
Prep Time 10 minutes
Cook Time 1 hours 0 minutes
Yield 1 8x4-inch loaf
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8x4-inch loaf pan.
- Cream sugar and butter together in a large bowl until light and fluffy. Add eggs, sour cream, and lemon extract. Add flour and baking soda; mix well. Pour into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Let cool completely, about 30 minutes.
- Remove the loaf from the pan and dust with confectioners' sugar.
Nutrition Facts : Calories 290.5 calories, CarbohydrateContent 35.9 g, CholesterolContent 87.8 mg, FatContent 14.5 g, FiberContent 0.5 g, ProteinContent 4.5 g, SaturatedFatContent 8.6 g, SodiumContent 63.3 mg, SugarContent 20.9 g
LEMON POUND CAKE WITH MIXED BERRIES RECIPE | MYRECIPES
Draper says she will never reveal the original recipe for her grandmother Alice Walker's lemon pound cake, but her lighter variation pays tribute to it. Use any combination of berries you like for the topping.
Provided by Charla Draper
Yield 8 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 350°.
- Coat an 8 x 4-inch loaf pan with cooking spray; dust with 2 teaspoons flour.
- Lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Combine 1 cup flour and baking powder, stirring with a whisk; set aside.
- Place sugar and butter in a large bowl; beat with a mixer at high speed until fluffy (about 2 minutes). Add egg whites and egg, beating well after each addition. Beat in rind and extract. Add flour mixture and 1/4 cup yogurt alternately to sugar mixture, beginning and ending with flour mixture; mix well after each addition. Spoon batter into prepared pan. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on wire rack; remove from pan. Cool completely on wire rack.
- To prepare topping, combine berries, tossing well. Cut cake into 8 slices. Top each cake slice with 1/4 cup berry mixture and 2 tablespoons yogurt.
Nutrition Facts : Calories 286 calories, CarbohydrateContent 46.7 g, CholesterolContent 49 mg, FatContent 9 g, FiberContent 2.8 g, ProteinContent 5.8 g, SaturatedFatContent 5.3 g, SodiumContent 141 mg
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