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Taste-of-Summer Light Pound Cake

 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

2 of 2

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.
Nutritional 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.