Low-Fat Lemon Pound Cake
From Cook's Country
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 trial and error, we discovered that butter plus a bit of vegetable shortening not only made the Low-Fat Lemon Pound Cake tender and moist but also helped it dome nicely. Using two fewer eggs than most low-fat lemon pound cake recipes call for gave the cake plenty of structure and richness. The amount of sugar remained a full cup—any less and the cake wasn’t sweet enough, and artificial sweeteners contributed off-flavors. The cake becomes moister when it sits on the counter, tightly wrapped in plastic, for a day or two.
Traditional lemon pound cake has 500 calories, 28 grams of fat, and 16 grams of saturated fat per 1-inch slice. Our Low-Fat Lemon Pound Cake has 310 calories, 11 grams of fat, and 6 grams of saturated fat per 1-inch slice.
This recipe was developed in the test kitchen's favorite loaf pan, the Williams-Sonoma Nonstick Goldtouch Loaf Pan ($19), which measures 8 1/2 by 4 1/2 inches; the cake may not dome properly if baked in a larger pan.
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