Low Fat Lemon Pound Cake Food

POUND CAKE

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in the applesauce, vanilla and lemon zest. Combine the flour, baking powder and salt; add to creamed mixture just until blended., Transfer to an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 45-55 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

LOW FAT LEMON POUND CAKE

Steps:

• Preheat oven to 300 degrees. Zest and juice lemons, saving each separately. Combine flour, baking powder and salt in large mixing bowl. In another bowl whisk together the yogurt, lemon juice and vanilla.
• Add zest to sugar in large mixing bowl. Add butter and shortening to sugar mixture and beat until it's light and fluffy. Then add eggs in one at a time, mixing to combine.
• Alternate between incorporating the flour and the sour cream mixture into the butter/egg mixture. Three additions of flour, in between two additions of the sour cream mixture. Mix until just combined.
• Spray a loaf pan with non-stick spray, pour in batter and tap on counter to dislodge any bubbles. Bake for 60-70 minutes or until toothpick inserted into middle comes out clean. Remove to cooling rack.
• If you prefer a super-moist cake, poke deep holes with wooden skewer or similar tool to help glaze penetrate. Glaze while cake is still warm. If you prefer the glaze to coat the top of the cake, don't poke holes and allow cake to cool before glazing.
• To glaze, mix together confectioner's sugar and lemon juice and drizzle generously over cake. Serve alone, or with berries, reduced-fat Cool Whip, ice cream, you name it!

HEALTHIER POUND CAKE

Steps:

• Place butter in a saucepan over low heat to melt; set aside. Place cottage cheese in a food processor or blender and pulse until pureed and no lumps remain; set aside.
• Fit stand mixer with a paddle attachment and add melted butter, cottage cheese and sugar into stand mixer bowl. Mix on medium-low for 1 minutes or until well combined. Add in vanilla and salt and mix until well combined. While mixer is running, add eggs in one at time and mix well after each addition. Turn mixer down to low and keep mixer running while gradually adding in flour.
• Pour batter into prepared pan and bake at 350 degrees F until golden and a toothpick inserted comes out almost clean, approximately 60-70 minutes. Allow cake to cool in pan for 10 minutes. Turn out cake onto a cooling rack with topside down. Cool completely before cutting.

LOW FAT BLUEBERRY LEMON CAKE

Steps:

• Preheat oven to 350 degrees. Spray a 12 cup non-stick or silicone bundt pan with cooking spray.
• In a large mixing bowl cream together, butter, applesauce, brown sugar, white sugar and sugar substitute. Add in egg substitute and vanilla extract and mix well. It might look slightly separated but that is o.k.
• In another bowl whisk 2 1/2 cups flour with baking powder and salt; set aside.
• Add flour mixture to butter mixture in three additions, alternating with sour cream.
• Re-use flour bowl to toss blueberries and zest with remaining teaspoon flour.
• Spread batter in prepared pan.
• Bake cake on bottom rack of oven until a toothpick inserted into center comes out clean, about 60 to 70 minutes.
• Cool in pan 20 minutes then invert onto a wire rack.
• Make a simple glaze with icing sugar and lemon juice or dust with icing sugar just before serving.

LIGHT POUND CAKE

Steps:

• Preheat oven to 350F/ 180C.
• In mixing a bowl, sift together flour, salt, and baking powder.
• In another bowl, beat butter and sugar until creamy and lighter in color.
• Add vanilla, egg, milk, and egg white to butter mixture. Beat 2 minutes on high speed.
• Add flour mixture. Beat on lowest speed, no more than 10 seconds.
• Pour cake batter into 8"x4.5" nonstick or lightly greased and floured baking pan.
• Place on one rack above middle in the oven. Bake for 25 - 30 minutes or until a toothpick inserted in the middle of the cake comes out clean.
• Let cool on cooling rack.

MAKEOVER LEMON POUND CAKE

Steps:

• Preheat oven to 350°. Coat a 9x5-in. loaf pan with cooking spray., In a large bowl, beat butter and sugar until crumbly. Add eggs, 1 at a time, beating well after each addition. Beat in oil, lemon juice, zest, vanilla and, if desired, poppy seeds. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with yogurt, beating after each addition just until combined., Transfer to prepared pan. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. If desired, top with candied lemon slices.

LEMONY YOGURT POUND CAKE

Steps:

• Preheat the oven to 350 degrees F. Coat an 8 1/2- by 4 1/2-inch loaf pan with baking spray. Whisk together the flour, baking powder and salt in a medium bowl. Put the sugar and lemon zest in another bowl and rub the lemon zest into the sugar with your fingers. Add the yogurt, milk, olive oil, vanilla, egg whites and whole egg and vigorously whisk until well blended. Add the flour mixture into the egg mixture and fold until just incorporated. Transfer to the prepared pan. Bake until a cake tester inserted in the center comes out clean, about 50 minutes. Cool in the pan on a wire rack for 5 minutes, and then unmold and cool to room temperature.

LOW FAT LEMON BLUEBERRY LOAF

Steps:

• Gather the ingredients.
• Preheat oven to 350 F.
• In a small bowl, combine oil, lemon juice, eggs, and milk.
• Place flour, baking powder, sugar, and salt in a large bowl.
• Make a well in the dry ingredients.
• Add wet ingredients to dry, stirring until just moist.
• Fold in lemon zest and blueberries.
• Empty batter into loaf pan and bake for an hour or until a toothpick inserted in the center comes out clean.
• Enjoy!