This is a delicious cake that brings a taste of summer to your table!
Light Lemon Pound Cake
½ cup butter, softened
1 cup sugar
2 egg whites
1 egg
1 Tbsp lemon juice
1 tsp lemon extract
1 tsp vanilla extract
1 ½ cups flour
1 cup whole wheat pastry flour
2 tsp baking powder
½ tsp salt
¼ tsp baking soda
¾ cup (60z) fat free lemon yogurt
Glaze:
¾ cup confectioner’s sugar
4 tsp lemon juice
1 tsp grated lemon peel
1/3 cup dried apricots, finely chopped
In a large bowl cream the butter and sugar until light and fluffy. Add the egg whites and egg, beating well. Add the lemon juice and the extracts.
In a separate bowl combine the flours, baking powder, salt and backing soda; add to the butter mixture alternately with the yogurt.
Pour into a 10 inch Bundt pan coated with cooking spray.
Bake at 350 degrees for 35-40 minutes or until done. Cool for ten minutes before removing from the pan. Cool completely on a wire rack.
For the glaze: Whisk the confectioner’s sugar, lemon juice and lemon peel until blended. Stir in the apricots. Drizzle over the cake.
This cake is delicious with fresh strawberries and lemon sorbet!
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