Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Low Fat Lemon Pound Cake Recipe
    Lost? Site Map

    Low Fat Lemon Pound Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 25 mins

    15 mins

    1 hr 10 mins

    Raquel Grinnell's Note:

    Tweaked recipe from America's Test Kitchen; the recipe does not seem to be available online anymore... My only change is that I substitute fat-free greek yogurt for the low-fat sour cream, but I'll bet Splenda for Baking can also be subbed for the sugar.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note


    Serves: 6-8



    Units: US | Metric



    1. 1
      Preheat oven to 300 degrees. Zest and juice lemons, saving each separately. Combine flour, baking powder and salt in large mixing bowl. In another bowl whisk together the yogurt, lemon juice and vanilla.
    2. 2
      Add zest to sugar in large mixing bowl. Add butter and shortening to sugar mixture and beat until it’s light and fluffy. Then add eggs in one at a time, mixing to combine.
    3. 3
      Alternate between incorporating the flour and the sour cream mixture into the butter/egg mixture. Three additions of flour, in between two additions of the sour cream mixture. Mix until just combined.
    4. 4
      Spray a loaf pan with non-stick spray, pour in batter and tap on counter to dislodge any bubbles. Bake for 60-70 minutes or until toothpick inserted into middle comes out clean. Remove to cooling rack.
    5. 5
      If you prefer a super-moist cake, poke deep holes with wooden skewer or similar tool to help glaze penetrate. Glaze while cake is still warm. If you prefer the glaze to coat the top of the cake, don't poke holes and allow cake to cool before glazing.
    6. 6
      To glaze, mix together confectioner's sugar and lemon juice and drizzle generously over cake. Serve alone, or with berries, reduced-fat Cool Whip, ice cream, you name it!

    Browse Our Top Dessert Recipes

    Ratings & Reviews:


    Nutritional Facts for Low Fat Lemon Pound Cake

    Serving Size: 1 (95 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 403.1
    Calories from Fat 130
    Total Fat 14.4 g
    Saturated Fat 7.5 g
    Cholesterol 118.7 mg
    Sodium 258.7 mg
    Total Carbohydrate 61.7 g
    Dietary Fiber 1.0 g
    Sugars 37.3 g
    Protein 7.2 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes