Low-Fat Lemon Pound Cake
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Appears in Cook's Country June/July 2008
The best lemon pound cakes are dense and moist, with a rich, buttery flavor complemented by a refreshing hint of lemon. We wanted to cut the fat without losing trademark buttery richness and moist, super-fine crumb.
WHY THIS RECIPE WORKS
How do you cut the fat and preserve lemon pound cake’s trademark buttery richness and moist, superfine crumb? We found that low-fat sour cream worked perfectly to add moisture and tang to our Low-Fat Lemon Pound Cake recipe. After much tria...