I had a lemon coffee cake in my first light cookbook, Rose Reisman Brings Home Light Cooking. It was rated by far as the number one dessert. My new updated version takes the essence of a pound cake and improves on the texture and taste while still making it lighter and lower in carbohydrates.This pound cake also has a twist: a lemon cream cheese frosting.
1. Preheat oven to 350°F. Spray a 9×5-inch loaf pan with cooking spray.
2. To make cake: In a food processor or in a large bowl and using an electric mixer, beat eggs, sugar, lemon juice, oil, cream cheese, lemon rind, and poppyseeds until smooth. In another bowl, stir together flour, baking powder, and baking soda; into cream cheese mixture, alternately stir flour mixture and sour cream, making three additions of each. Pour into prepared pan.
3. Bake in centre of oven for 45 to 50 minutes or until a tester inserted in centre of cake comes out clean. Remove from pan and cool completely on a wire rack.
4. To make icing: In a food processor or in a bowl and using an electric mixer, beat all icing ingredients together. Spread over top of cake. Garnish with poppyseeds and/or lemon rind.
1-1/4 cups Splenda (or granulated sugar)
1/4 cup fresh lemon juice
1/4 cup vegetable oil
2 oz light or low-fat cream cheese, softened
1 tbsp grated lemon rind
1 tbsp poppyseeds
1 cup all-purpose flour
1/2 cup whole wheat flour
1-1/2 tsp baking powder
1-1/2 tsp baking soda
2/3 cup low-fat sour cream
1 oz light or low-fat cream cheese, softened
1/2 cup Splenda (or icing sugar)
1 tbsp fresh lemon juice
1 Tbsp cornstarch
Poppyseeds and/or grated lemon rind
Nutritional Information Per Serving:
4.5 g protein
7.6 g fat total
1.9 g saturated fat
40 g carbohydrates
42 mg cholesterol
0.6 g fibre
Prep Time: 15 minutes
Cook Time: 45 minutes
Advanced Preparation: This pound cake can be baked 1 day in advance or frozen for up to 1 month.
Baking Tips: Soften the cream cheese for easier mixing.