Lower Fat, Lower Calorie
Lemon Pound Cake Recipe

Written by Sky Taylor, Diet Bites

Lower Fat, Lower Calorie Recipe for Lemon Pound Cake

This is an original recipe straight from the Diet Bites Kitchen to yours.

Wake up the cold bones of Old Man Winter with this sweet dessert that is lower in fat and calories than traditional pound cake.

One of the high calorie ingredients in pound cake is butter so we've pulled a secret ingredient out of the Diet Bites kitchen artillery to combat high calories and fat grams for an equally delightful, rich as ever lemon pound cake.

And now for the tasty diet friendly recipe that takes about 5 minutes to toss together in a bowl and about 30 minutes to bake:

Preheat your oven to 350 and spray a loaf pan with non-stick cooking spray. If you use the butter flavored cooking spray, it will add just a touch of buttery flavor.

In a large microwave-proof mixing bowl, heat 1/2 cup of butter or margarine which contains no more than 60 calories per Tablespoon in the microwave until 'just' melted and then add the following ingredients. Take note that you can use reduced fat butter and margarine and save calories as well as fat grams.

Now let's add these ingredients:

4 large eggs slightly beaten (you can reduce the calories and fat further still by using egg substitute)

1 cup of Splenda* which measures cup per cup like granulated sugar

1 teaspoon of vanilla extract or imitation vanilla

1 Tablespoon of lemon extract OR juice from 2 large lemons

Lemon zest (optional)Lemon Pound Cake Recipe

Our secret ingredients contains 1/2 the calories of margarine.  Add:

1/2 cup of sour cream

Using light, reduced fat sour cream will save even more fat grams and calories.

Next, add the following ingredients to the mixing bowl:

1 teaspoon of baking powder

2 cups of sifted all-purpose white bread flour

Transfer the batter to the loaf pan. Bake inside the preheated oven for about 30 minutes - or until top is golden brown and the cake is fully done.

Allow it to rest for about ten minutes (to cool), then carefully remove from the loaf pan. The cake should come out very easily.

Calories, Servings

This recipe makes 10 very generous servings for about 200 calories each.  

We suggest that you top each slice with fresh sliced strawberries and a dash of light whipped topping if desired. Strawberries as well as other berries are very low in caloric values.

You can enjoy 1/2 cup of strawberries for about 23 calories. For blueberries, you can enjoy 1/2 cup for about 35 calories and blackberries for about 50 per 1/2 cup. Or perhaps you would like dark sweet cherries instead for a tiny 45 calories for 1/2 cup.

We keep all of these fruits on hand by purchasing the frozen versions. They are so easy to grab and go - and so convenient.

We don't have to worry about spoilage and if we're in the mood for something sweet and healthy, we can enjoy these fruits in their frozen state. They are very refreshing in the warm and hot weather and they take a while to eat.

Serving Suggestions, Tips for Dieters

For those who do not like using sugar substitute, use 3/4 cup of real sugar but take note that this will add 600 calories to the pound cake as sugar is ultra high in calories.

Another suggestion for those limiting sugar substitute is to use half real sugar and half sugar substitute. We recommend using Splenda for baking purposes where sugar substitute is concerned as it holds up extremely well to heat.

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