Ingredients Jump to Instructions ↓

  1. 1/2 cup butter, softened

  2. 1 cup sugar

  3. 2 egg whites

  4. 1 egg

  5. 1 tablespoon lemon juice

  6. 1 teaspoon lemon extract

  7. 1 teaspoon vanilla extract

  8. 1-1/2 cups all-purpose flour

  9. 1 cup whole wheat pastry flour

  10. 2 teaspoons baking powder

  11. 1/2 teaspoon salt

  12. 1/4 teaspoon baking soda

  13. 3/4 cup (6 ounces) fat-free lemon yogurt

  14. GLAZE:

  15. 3/4 cup confectioners' sugar

  16. 4 teaspoons lemon juice

  17. 1 teaspoon grated lemon peel

  18. 1/3 cup dried apricots, finely chopped

Instructions Jump to Ingredients ↑

  1. Taste-of-Summer Light Pound Cake Recipe photo by Taste of Home 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 and baking soda; add to the creamed mixture alternately with yogurt.

  2. 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.

  3. 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.


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