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Taste-of-Summer Light Pound Cake

This delicious, reduced-calorie pound cake brings the bright look and taste of summer to your table year-round. —Jill Bellrose, Portland, Oregon

12 ServingsPrep: 20 min. Bake: 35 min. + cooling

Ingredients

1/2 cup butter, softened
1 cup sugar
2 egg whites
1 egg
1 tablespoon lemon juice
1 teaspoon lemon extract
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 cup whole wheat pastry flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3/4 cup (6 ounces) fat-free lemon yogurt
GLAZE:
3/4 cup confectioners' sugar
4 teaspoons lemon juice
1 teaspoon grated lemon peel
1/3 cup dried apricots, finely chopped

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add
egg whites, then egg, beating well after each addition. Beat in
lemon juice and extracts. Combine the flours, baking powder, salt

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Taste-of-Summer Light Pound Cake (continued)

Directions (continued)

and baking soda; add to the creamed mixture alternately with yogurt.
Transfer to a 10-in. fluted tube pan coated with cooking spray. Bake
at 350° for 35-40 minutes or until a toothpick inserted near the
center comes out clean. Cool for 10 minutes before removing from pan
to a wire rack to cool completely.
For glaze, in a small bowl, whisk the confectioners' sugar, lemon
juice and lemon peel until blended. Stir in apricots. Drizzle over
cake. Yield: 12 servings.

Nutrition Facts: 1 slice equals 276 calories, 8 g fat (5 g saturated fat), 38 mg cholesterol, 267 mg sodium, 46 g carbohydrate, 2 g fiber, 4 g protein.