Low-Fat Lemon Pound Cake

Name: Low-Fat Lemon Pound Cake
Yield: Serves 8
Ingredients: 1 1/2 cups (7½ ounces/213 grams), all-purpose flour; 1/2 teaspoon, baking powder; 1/4 teaspoon, salt; 1/3 cup, low-fat sour cream; 1 1/2 tablespoons, grated lemon zest from 2 lemons; 1 1/2 tablespoons, lemon juice from 2 lemons; 1/2 teaspoon, vanilla extract; 1 cup (7 ounces/198 grams), granulated sugar; 5 tablespoons, unsalted butter, softened; 1 tablespoon, vegetable shortening; 3 , large eggs, at room temperature, beaten; 2 tablespoons, confectioners' sugar; 1 teaspoon, lemon juice

Desserts or Baked Goods
Light
Cakes

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.

SERVES 8

TIME 2¼ hours, plus 2 hours cooling

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