Low-Fat Lemon Pound Cake
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.
Gather Your Ingredients
CakeKey Equipment
Before You Begin
This recipe was developed in the test kitchen's favorite loaf pan, the Williams-Sonoma Nonstick Goldtouch Loaf Pan ($19), which measures 8 1/2 by 4 1/2 inches; the cake may not dome properly if baked in a larger pan.
Instructions
1.
For the cake: Adjust oven rack to middle position and heat oven to 300 degrees. Grease and flour 8 1/2- by 4 1/2-inch loaf pan. Combine flour, baking powder, and salt in bowl. Whisk sour cream, lemon juice, and vanilla in second bowl.
2.
Stir granulated sugar and lemon zest in large bowl until zest is evenly distributed. With electric mixer on medium-high speed, beat butter, shortening, and sugar mixture until light and fluffy, about 2 minutes. Add eggs in three additions and mix until combined (mixture will begin to look curdled). Reduce speed to low and add flour mixture in three additions, alternating with two additions of sour cream mixture. Mix on low until smooth, about 30 seconds. Use rubber spatula to give batter final stir.
3.
Scrape batter into prepared pan and smooth top. Tap pan against counter several times. Bake until cake is golden brown and toothpick inserted in center comes out with a few crumbs attached, 60 to 70 minutes. Cool cake in pan for 10 minutes, then turn out onto rack. Cool completely, about 2 hours.
4.
For the glaze: Whisk confectioners’ sugar and lemon juice in bowl until smooth. Brush glaze over cake. Let glaze set for 10 minutes before serving. (Cake can be wrapped tightly in plastic and stored at room temperature for 5 days.)
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