Delicious lemon pound cake recipe for dessert
In the culinary world, few things are as satisfying as a freshly-baked pound cake that bursts with flavor in every bite. And when it comes to citrus-flavored cakes, nothing beats a delicious lemon pound cake. It’s bright, tangy, and altogether irresistible.
But for many people trying to watch their weight and stay on a healthy eating plan, enjoying scrumptious desserts can feel like an unattainable dream. That’s why I’ve created this Weight Watcher-friendly recipe that satisfies all your sweet cravings while keeping you on track with your health goals.
This lemon pound cake recipe is absolutely divine – it’s fluffy, moist, and infused with zesty lemon juice and just the right amount of poppy seeds. What’s more is that it won’t derail you from your health plan – each serving is only worth a few SmartPoints on the WW Freestyle program.
With this recipe in hand, you can have your cake and eat it too! So let’s get baking!
Why You’ll Love This Recipe
Ah, lemon pound cake – the perfect combination of tart and sweet that never fails to lift our spirits. But as much as we adore it, we have to acknowledge its unhealthy reputation. That’s where this recipe comes in handy! Are you trying to watch your weight but don’t want to give up your favorite treats? Look no further than this Weight Watcher-friendly lemon pound cake recipe.
This cake is light, fluffy, and comes in at just 3 SmartPoints on the green plan. That’s right, a slice of guilt-free dessert with all the flavor and none of the regret. And whether you’re actively following the Weight Watchers program or just looking for a low-calorie snack, this recipe is bound to leave you feeling satisfied.
What makes this recipe particularly special is its versatility. With so many different ways to customize it, you can make it as plain or as elaborate as you like. Consider adding poppy seeds for some extra texture or swapping out the icing sugar for powdered sugar if you like your cakes less sweet. You could even experiment with adding blueberries to create a new spin on classic lemon flavor.
But beyond its adaptability, there are so many other reasons why this lemon pound cake recipe stands out. First and foremost, it’s so easy to make! All you need is some flour, low-fat cream cheese, eggs, and lemon juice – ingredients that are likely already in your pantry. The directions are simple enough that even a novice baker can whip up beautiful results.
Another perk of this recipe is that it stores beautifully. Bake it ahead of time and store it in an airtight container for up to three days at room temperature or up to a week in the fridge. If you’re feeling adventurous, freeze individual slices and thaw them later for when those unexpected cravings hit.
Overall, this Weight Watcher-friendly lemon pound cake recipe checks all the boxes – low in calories, high in flavor, and versatile enough to please just about anyone. So the next time the urge for something sweet strikes, don’t hesitate to give this recipe a try. You won’t be disappointed!
Ingredient List
Before we start baking, let’s gather all the ingredients needed for this Weight Watchers Lemon Pound Cake recipe. You’ll be surprised how easy it is to whip up a delicious and healthy cake with only a few simple ingredients. Here are the items that you’ll be needing:
Dry Ingredients
- 2 cups of Flour
- 1 tsp of Baking powder
- 1/2 tsp of Baking soda
- 2 tbsp of Poppy seeds
- zest of one Lemon
Wet Ingredients
- 1/4 cup of Lemon juice
- 4 oz of Light cream cheese, softened
- 3/4 cup of Low-fat sour cream
- 1 tsp of Lemon extract
- 4 Large eggs
Sweeteners
- 3/4 cup of Granulated sugar
Glaze
- 2 tbsp of Lemon juice
- 1/2 cup of Powdered sugar
All these ingredients can be easily found in your local store or your pantry, especially if you’re a fan of baking. The combination of lemon and poppy seeds creates a refreshing taste that’s perfect for spring or summer. Plus, with the use of Weight Watchers friendly options, you can indulge in this dessert without any guilt!
The Recipe How-To
Now, let’s get to the fun part! Here is how to create a luscious and moist Weight Watchers Lemon Pound Cake that everyone will love.
Ingredients:
- 1 box of lemon cake mix
- 1 pack of instant sugar-free lemon pudding mix
- ¾ cups of non-fat Greek yogurt
- ¾ cups of water
- 4 large eggs
- 2 tsp of baking powder
- ⅓ cup of lemon juice
- Cooking spray
Directions:
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Preheat your oven to 350°F.
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Combine the cake mix, pudding mix, baking powder, Greek yogurt, water, eggs, and ⅓ cup of lemon juice into a mixing bowl using an electric mixer (start mixing with low speed first then increase it later) until you get a smooth and fluffy consistency.
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Coat one bundt pan (4-cup capacity) with cooking spray then pour the mixture evenly into it.
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Place it in the preheated oven and bake for around 25 minutes or when the toothpick comes out clean.
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Let your cake cool in its pan for about 5 minutes before flipping it out onto a wire rack to completely cool down.
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Once cooled, sift some icing sugar on top (optional) to make it extra sweet and garnish with fresh lemon slices or mint leaves for added zest.
This recipe makes 12 servings with each slice having only 3 smartpoints on green Weight Watchers plan. Serve it with mixed berries or whipped cream for an extra touch. Enjoy your guilt-free yet utterly delicious cake!
Substitutions and Variations
Are you looking for some ways to mix up this lemon pound cake recipe? There are lots of exciting substitutions and variations that can make this classic dessert even more exciting. Here are some of my favorite ideas:
– Poppy Seed Lemon Pound Cake: For a twist on the traditional lemon pound cake, toss in a handful of poppy seeds to add a subtle crunch and nutty flavor. This variation is perfect for those who love texture in their cake.
– Cream Cheese Frosting: If you’re a fan of cream cheese frosting, try swapping out the included glaze with a light cream cheese mixture. You can create an icing by mixing 4 ounces of light cream cheese with 1/4 cup icing sugar and 2 tbsp lemon juice. Spread the frosting over the cooled cake and garnish with lemon zest for extra flavor.
– Low-Fat Sour Cream: For those looking to reduce calories or simply switch things up, consider using low-fat sour cream instead of regular sour cream in the recipe. The sour cream helps to give the cake its golden crumb – but with this substitution, you can lighten it up without compromising on taste.
– Lemon Poppy Seed Loaf: If you’re looking for an easy grab-and-go breakfast treat, why not make a lemon poppy seed loaf instead? Swap out the bundt pan for a 9 x 5 inch loaf pan and bake at 350 degrees F for around 50 minutes. Slices of this bread make for a lovely breakfast when paired with coffee or tea.
– Greek Yogurt Pound Cake: For another lighter version of the classic pound cake, swap out the all-purpose flour and use almond flour instead. Plus, add 1/2 cup greek yogurt in place of sour cream to increase protein content while making it pleasantly moist.
These are just a few examples – feel free to experiment with different variations and discover what works best for you. With these substitutions, you’ll be able to create a unique twist on this traditional dessert that will keep your taste buds dancing.
Serving and Pairing
Serving freshly baked lemon pound cake can make for a delightful breakfast or an afternoon snack. However, this versatile dessert can also be transformed into a decadent dessert with the right toppings and pairings.
One option is to top the lemon pound cake with a simple lemon glaze. A mixture of powdered sugar and fresh lemon juice provides a sweet and tangy finish to the cake. Even better, this glaze recipe can easily be made with low-calorie ingredients to keep this dessert weight watcher friendly.
Another delicious topping option is poppy seeds. The tiny, crunchy poppy seeds add texture while complementing the bright and citrusy flavor of the lemon. This option is perfect for those who prefer a bit more of a nutty taste.
When pairing this lemon pound cake with drinks, it’s best to stick with beverages that won’t overpower the flavors of the dessert. A simple cup of your preferred tea or coffee (iced or hot) makes for a perfect companion for this cake. However, if you want to take it up a notch, try serving it with a glass of freshly squeezed lemonade for an extra refreshing twist.
For an elegant presentation, consider serving slices of lemon pound cake topped with lightly sweetened whipped cream or a dollop of low-fat Greek yogurt. This adds richness and creaminess which help balance out the bold citrusy flavors in each bite.
No matter how you serve it, this delicious and low-calorie dessert has something to offer every taste bud. So go ahead and experiment with different toppings and pairings – you may just discover a new favorite way to enjoy this classic lemon pound cake!
Make-Ahead, Storing and Reheating
Once your delicious Weight Watchers Lemon Pound Cake is ready, you’ll want to know how to properly store it, so that you can enjoy it much later. Here are some useful tips for the best results.
The good news is that this pound cake can be made in advance and stored in an airtight container at room temperature for up to 2 days. If you want to keep it fresh for longer, wrap it tightly in a plastic wrap or aluminum foil and store it in the fridge for up to 5 days. Alternatively, you can freeze your lemon pound cake for up to 3 months.
When reheating your frozen lemon pound cake, move it from the freezer to the fridge and let it thaw overnight. Alternatively, you can microwave individual slices or reheat them in the oven wrapped in foil.
If you want to enjoy a fresh icing on top, simply mix some powdered sugar with fresh squeezed lemon juice for an easy and tangy glaze. For best results, make and store the glaze separately, then reheat just before drizzling on top of your thawed cake.
No matter how long you need to store or reheat your dessert, following these tips will help you bake with confidence knowing that your Weight Watchers Lemon Pound Cake will stay fresh and delicious till the last bite.
Tips for Perfect Results
When it comes to baking, precision and attention to detail are key. Here are some tips to ensure that your Weight Watchers Lemon Pound Cake comes out perfectly delicious every time.
First of all, make sure all of your ingredients are at room temperature before you begin. This includes your eggs, low-fat sour cream, and light cream cheese. Room temperature ingredients combine more easily and create a smoother batter.
When measuring your flour, fluff it up with a fork or whisk before scooping it into the measuring cup. Then level off the top with a straight edge for an accurate measurement of flour. Too much flour makes for a dry and heavy cake.
To get the most lemon flavor in your cake, use fresh lemon juice and grated lemon rind. Don’t substitute bottled juice, as it won’t give you the same bright citrus taste.
If using poppy seeds in your recipe, toast them lightly first to bring out their nutty flavor.
Another trick for perfect results is to sift together all of your dry ingredients before adding them to the mixer. This will ensure that everything is evenly distributed and prevent lumps in your batter.
When mixing your batter, start on low speed and gradually increase it to avoid overmixing. Overmixed batter leads to a tough and chewy cake.
Lastly, be sure not to overbake your cake. It’s done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. If the cake bakes too long, it will be dry and crumbly instead of tender and moist.
By following these tips, you’ll bake up a divine Weight Watchers Lemon Pound Cake every time!
FAQ
Now that you’re familiar with the most critical aspects of making the perfect lemon pound cake while keeping it weight watcher friendly, let’s address some common queries about this recipe. In this section of the article, we’ll include answers to frequently asked questions (FAQ) to give you the best possible outcome while baking this delicious cake.
How do you make a Mary Berry lemon cake?
For this recipe, you will need either two small or one large lemon with thin skin. You’ll also want to gather 275g/9¾oz of softened butter, caster sugar, and self-raising flour. Don’t forget to add 2 level teaspoons of baking powder to the mix as well. Lastly, you will need four free-range eggs to complete the ingredient list.
What does baking soda do to a pound cake?
When baking cakes, it’s important to have the right leavening agents to ensure the best results. Baking soda reacts quickly with acidic ingredients, providing an immediate leavening effect. On the other hand, baking powder continues to react with heat in the oven, giving a further boost to the leavening process. A combination of both of these agents is generally the best choice for most cake recipes.
What is Mary Berry’s most famous recipe?
With over five decades of expertise in the culinary arts, Mary Berry is a renowned author of more than 70 cookbooks. As a beloved figure in British culture, Berry has created countless mouth-watering recipes, including one of her most classic and popular creations – the delectable lemon drizzle traybake.
Bottom Line
In conclusion, this lemon pound cake recipe is truly a winner when it comes to satisfying your sweet tooth without sabotaging your diet. With its delicious lemon flavor, moist texture, and low-calorie count, this cake is perfect for any occasion, or just as a personal indulgence. Not only is it easy to make with only a few simple ingredients, but it also allows for substitutions and variations, giving you the flexibility to tailor the recipe to your tastes and dietary needs. So why not give this weight watchers friendly recipe a try? It’s sure to impress even the most discerning palate while keeping you on track with your health goals. And who knows? With its delectable taste and low calorie count, it may even lead you to new heights of culinary creativity in the kitchen. Don’t wait any longer – whip up this tasty treat and indulge in a guilt-free slice of lemony goodness today!
Lemon Pound Cake - Weight Watcher Friendly Recipe
Ingredients
Cake
- 2 eggs
- 1 1/4 cups granulated sugar
- 1/4 cup lemon juice
- 1/4 cup vegetable oil
- 2 ounces light cream cheese, softened
- 1 tablespoon lemon rind, grated
- 1 tablespoon poppy seed
- 1 2/3 cups flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2/3 cup low-fat sour cream
Icing
- 1 ounce light cream cheese, softened
- 1/2 cup icing sugar
- 1 tablespoon lemon juice
Garnish
- poppy seed (and or or grated lemon rind)
Instructions
- Preheat oven to 350. Spray a 9" x 5" loaf pan with cooking spray.
- Cake: In a food processor in 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.
- Bake in centre of oven for 45 - 50 minutes or until a tester inserted in centre of cake comes out clean. Remove from pan and cool completely on a wire rack.
- Icing: In a food processor or in a bowl and using an electric mixer, beat all icing incredients together. Spread over top of cake. Garnish with poppyseeds and/or lemon rind.
Nutrition
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.