Low-Fat Lemon Pound Cake

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Appears in Cook's Country June/July 2008

The best lemon pound cakes are dense and moist, with a rich, buttery flavor complemented by a refreshing hint of lemon. We wanted to cut the fat without losing trademark buttery richness and moist, super-fine crumb.

SERVES 8

TIME 2¼ hours, plus 2 hours cooling

Low-Fat Lemon Pound Cake

WHY THIS RECIPE WORKS

How do you cut the fat and preserve lemon pound cake’s trademark buttery richness and moist, superfine crumb? We found that low-fat sour cream worked perfectly to add moisture and tang to our Low-Fat Lemon Pound Cake recipe. After much tria...

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