Low-Fat Lemon Pound Cake
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 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.
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