Lemon Pound Cake

Heart Smart
lemon pound cake

Prep Time: 15 minutes

Total Time: 1 hour, 15 minutes

Ingredients

  • Nonstick cooking spray
  • 3/4 cup low-fat buttermilk
  • Finely grated zest of 2 lemons
  • 1/3 cup fresh lemon juice, about 2 lemons
  • 2-3/4 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 6 tablespoons canola oil
  • 2/3 cup applesauce
  • 2 cups sugar
  • 3 eggs
  • 3 egg whites

Lemon Glaze:

  • 1/2 cup powdered sugar
  • 1 tablespoon lemon juice

Instructions

Preheat oven to 350°F. Spray two 4-1/2 x 8-inch loaf pans with nonstick cooking spray. In a small bowl or measuring cup, combine buttermilk with lemon zest and juice. In a medium bowl, whisk together flour, salt, baking powder, and baking soda. With an electric mixer, combine oil, applesauce, and sugar. Add eggs and egg whites, one at a time, beating until incorporated after each. With mixer on low, add flour mixture alternately with buttermilk mixture, beginning and ending with flour; beat just until smooth (do not overmix). Divide batter evenly between pans. Bake until a wooden pick inserted in centers comes out clean, about 50 minutes. To prepare glaze, mix powdered sugar and lemon juice until smooth. Drizzle glaze over baked bread that has cooled for 10 minutes. Remove bread from pan and cool completely on wire rack.


Yield: 24 servings

Nutritional Info

  • Calories = 170
  • Fat = 4 gm
  • Saturated fat = 1 gm
  • Cholesterol = 27 mg
  • Protein = 3 gm
  • Sodium = 155 mg
  • Carbohydrate = 31 gm
  • Fiber = 0 gm
  • Calcium = 20 mg
  • Calories from fat = 21 %

Food exchanges:1 starch, 1 fruit, 1/2 fat