Delicious Lemon Pound Cake Recipe to Satisfy Your Cravings

Hark! Hear ye, hear ye! I have come bearing great news in the form of a light and delicious recipe – the Lite Lemon Pound Cake! This cake is the perfect combination of tart and sweet, boasting a light crumb and a refreshing lemon flavor that will tantalize your taste buds.

Now, I know what you’re thinking – a pound cake? That sounds heavy and indulgent. Ah, but that’s where this recipe differs from its traditional counterpart. With the use of Egg Beaters egg substitute and Splenda sugar substitute, this Lite Lemon Pound Cake is significantly lighter in calories and sugar content. But don’t fret, for it still maintains all the texture and flavor that you would expect from a classic pound cake.

Beyond its delightful taste, this cake is also easy to bake; even novice bakers can confidently whip up this crowd-pleaser with minimal effort. Whether it’s a summer picnic or a cozy evening by the fire, this Lite Lemon Pound Cake will surely be the star of any occasion. So without further ado, let us venture forth into the ingredients list and recipe instructions to create this easy lemon delight!

Why You’ll Love This Recipe

Lite Lemon Pound Cake
Lite Lemon Pound Cake

Oh gentle reader, if you seek a recipe to lift your spirits and satisfy your sweet tooth, look no further than this lite lemon pound cake! This recipe is truly the bee’s knees – a perfect blend of tart lemon and sweet cake with a lighter twist. What’s not to love?

First and foremost, let’s talk about the taste. A pound cake is a classic dessert that everyone loves, but with the addition of fresh lemon juice and zest, this recipe takes it to a whole new level of deliciousness. The tangy flavor of the lemon pairs perfectly with the light cake, creating a dessert that’s bright and refreshing.

And that’s not all! This recipe also has the added bonus of being lighter in calories than traditional pound cakes. By using Egg Beaters egg substitute, low-fat milk, Splenda sugar substitute, and sugar-free instant pudding mix instead of some heavier ingredients, this cake is both delicious and healthier for you!

Plus, it’s accommodating to any substitutions or variations you may desire. Whether you’re looking to use Greek yogurt or sour cream or perhaps subbing out some ingredients for gluten-free options – this recipe is versatile and forgiving.

And last but certainly not least – this easy-to-make cake can be enjoyed in many variations! Serve it alone as a simple dessert or dress it up as an elegant tea-time snack. Drizzle with lemon glaze or frost with homemade cream cheese icing. Alternatively, bake in a loaf pan for easy snacking or bundt pan for an impressive display at dinner time.

In conclusion my dear reader, whether you’re looking for an indulgent treat or are watching your calories, this lite lemon pound cake recipe fits the bill on both counts. Once you’ve tried it out you’ll want to share it with loved ones far and wide.

Ingredient List

 Let the sunshine in with this vibrant and zesty Lite Lemon Pound Cake
Let the sunshine in with this vibrant and zesty Lite Lemon Pound Cake

Here are the ingredients that you will need to make this delicious Lite Lemon Pound Cake:

| Quantity | Ingredient |
| — | — |
| 1 cup | Cake Flour |
| 1 tsp | Baking Powder |
| ¼ tsp | Salt |
| ⅓ cup | Unsalted Butter, at room temperature |
| ¾ cup | Granulated Sugar |
| 2 | Large Eggs |
| 1 tbsp | Lemon Zest |
| ½ tbsp | Fresh Lemon Juice |
| ⅓ cup | Low Fat Greek Yogurt or Sour Cream |

For the glaze, you will need:

| Quantity | Ingredient |
| — | — |
| ½ cup | Powdered Sugar |
| ½ tbsp | Fresh Lemon Juice |

These ingredients are all readily available at any grocery store. Feel free to use your own preferred brands as long as they have the same measurements and ingredients for best consistency.

The Recipe How-To

 Take a slice of summer wherever you go with our delicious lemon pound cake recipe.
Take a slice of summer wherever you go with our delicious lemon pound cake recipe.

Now that we have gathered all the necessary ingredients, it’s time to get cooking! Follow these steps to create a lite lemon pound cake that is sure to impress:

Step 1: Preheat the Oven

Preheat your oven to 350°F (180°C).

Step 2: Mix the Wet Ingredients

In a large mixing bowl, cream together room temperature unsalted butter and sugar until light and fluffy. Add in Egg Beaters egg substitute and mix well.

Slowly add in milk, sour cream, and lemon extract, stirring constantly until smooth.

Step 3: Mix the Dry Ingredients

In a separate bowl, combine cake flour, baking powder, and salt. Whisk together until well blended.

Step 4: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix as this can result in a dense and heavy cake.

Step 5: Bake the Cake

Pour the batter into a greased and floured bundt pan or loaf pan. Smooth out the top with a spatula.

Bake for approximately 45-50 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from the oven and allow the cake to cool in the pan for at least 10-15 minutes before removing it from the pan.

Step 6: Add Lemon Glaze

While the cake is still warm, prepare your lemon glaze by whisking together powdered sugar, fresh lemon juice, and lemon zest until smooth. Drizzle generously over your cooled cake.

And voila! Your lite lemon pound cake is now ready to be enjoyed with friends and family.

Substitutions and Variations

 It's true what they say, life is uncertain, but lemon cake is always a sure thing!
It’s true what they say, life is uncertain, but lemon cake is always a sure thing!

My kind readers, let us delve into some substitutions and variations of the beloved Lite Lemon Pound Cake recipe. Fear not, for I shall guide thee through this journey of culinary exploration.

Firstly, the recipe calls for Egg Beaters egg substitute, but you may use regular eggs instead. You would need two large eggs to substitute for half a cup of Egg Beaters. Additionally, in place of shortening, you may use unsalted butter at room temperature.

To reduce sugar content, you may swap out granulated sugar and Splenda sugar substitute with a combination of erythritol or monk fruit sweetener. For a gluten-free version, replace the cake flour with gluten-free all-purpose flour.

If you desire a punchier lemon flavor, add an extra tablespoon of lemon zest or replace some of the milk with freshly squeezed lemon juice. A touch of limoncello or Grand Marnier liquor can also add a boozy twist to your cake.

For a fancier look and texture, bake this recipe in a bundt pan instead of a loaf pan. You can also add mix-ins such as blueberries or poppy seeds to create exciting flavor combinations.

Another variation is our Greek yogurt cake recipe which uses Greek yogurt instead of sour cream and 1 ½ teaspoons baking powder instead of 2 teaspoons. This creates a lighter lemon pound cake that pairs well with fresh fruit or whipped cream.

Lastly, add some cream cheese and homemade lemon curd to make this into a luscious glazed lemon bread or drizzle cake, similar to the Ritz Carlton’s Lemon Cream Cheese Pound Cake.

Keep experimenting and have fun making this easy lemon pound cake recipe your own!

Serving and Pairing

 Enjoy a burst of refreshing citrus flavor in every bite of this delectable Lite Lemon Pound Cake.
Enjoy a burst of refreshing citrus flavor in every bite of this delectable Lite Lemon Pound Cake.

One of the best things about this lite lemon pound cake recipe is that it pairs well with a variety of different flavors. You can serve it plain, dusted with powdered sugar, or topped with a zesty lemon glaze. Additionally, you could put on some fresh whipped cream or homemade lemon curd to complement the lightness of this tasty cake.

Another exciting way to enjoy this cake is by serving it with a scoop of vanilla ice cream for an indulgent dessert. This classic combination is perfect for summer picnics or outdoor barbecues.

If you’re looking to add a bit more texture, try pairing this cake with some fresh berries. The tartness of strawberries, raspberries, or blackberries complements the subtle sweetness and tanginess of the lemon flavor.

On top of that, you can also pair it with some hot tea or coffee if you’re looking for a lighter snack. A cup of hot tea helps bring out the delicate flavors of this soft and fluffy cake.

Whatever your preference may be, this lite lemon pound cake recipe proves to be an enjoyable treat any time of day for any occasion.

Make-Ahead, Storing and Reheating

 Light and fluffy, this cake recipe is perfect for satisfying your sweet tooth without weighing you down.
Light and fluffy, this cake recipe is perfect for satisfying your sweet tooth without weighing you down.

Verily, it is always wise to plan ahead, whether it be for a big event or a small gathering. Therefore, for your convenience, I have provided tips on how you can prepare this Lite Lemon Pound Cake recipe ahead of time and properly store the leftovers.

If thou art planning to make this delightful cake for a special occasion or a busy day, fret not, for it can be made ahead of time. This pound cake can be stored in an airtight container or covered tightly with plastic wrap at room temperature for up to two days. However, if thou desireth to enjoy it even longer, it can last in the refrigerator for up to five days.

To reheat your leftover cake, heat the oven to 350°F (177°C). Remove the cake from the refrigerator and let it sit out at room temperature for about 30 minutes to an hour. Then slice the desired amount of cake and place them on a baking sheet lined with parchment paper. Cover the cake slices with aluminum foil to prevent excessive browning and dryness. Bake in the oven for approximately 10-12 minutes, or until the cake slices are heated through.

This lemon pound cake is a perfect make-ahead dessert for any occasion as it retains its moistness even when stored in advance. So why not bake one today and keep it handy? Thou may even explore various serving and pairing options – from adding fresh fruit atop the sliced cake to creating profiteroles by slicing mini pound cakes into half and stuffing each half with whipped cream and fruits.

With these tips for storing and reheating your pound cake leftovers, constantly craving this scrumptious delight hath never been easier!

Tips for Perfect Results

 No need to wait until dessert to treat yourself! This Lemon Pound Cake makes for a delightful breakfast or mid-day snack.
No need to wait until dessert to treat yourself! This Lemon Pound Cake makes for a delightful breakfast or mid-day snack.

The perfect lemon pound cake is moist, tender and bursting with bright lemon flavor. Follow these tips for perfect results every time:

Firstly, it is important to use room temperature ingredients. Let the eggs sit out for an hour or so before starting. This ensures that the eggs will incorporate well into the batter, resulting in a much smoother texture.

Secondly, use good quality ingredients. When it comes to butter, use unsalted butter that is fresh, as this will make a huge difference in the final taste of your cake. The same goes for lemon juice and zest – use fresh lemons and not bottled juice or pre-made zest.

Thirdly, correctly measure your ingredients as accurate measurements are key in creating the light and fluffy texture of this cake. Use a kitchen scale if necessary to weigh out the ingredients.

Fourthly, don’t over mix the batter as this can result in a tough or dry cake. Mix just enough to combine everything well.

Fifthly, be sure to line your baking pans with parchment paper before pouring in the batter for easier removal after it has been baked.

Lastly, once you’ve baked your cake, let it cool completely before glazing it with a mixture of lemon juice and powdered sugar to add extra sweetness and tanginess to your creation.

By following these tips, you can be sure that you’ll create the perfect lemon pound cake every time!


But wait, there’s more! Before we move on to the conclusion of this article, allow me to address some frequently asked questions (FAQs) about this lite lemon pound cake recipe. I bet some of these inquiries are already on your mind, so stay tuned for the answers that will help you achieve perfectly delightful results.

How do I make my pound cake less dense?

If you’re looking to elevate your cake game, there are a few tips and tricks that can make all the difference. Firstly, using cake flour instead of all-purpose flour can give you a lighter, fluffier cake. Adding sour cream can add some tanginess and moisture to the batter, resulting in a cake that’s both tender and flavorful. For the butter, use it at room temperature and be careful not to over-cream it. Over-mixing can also be a problem, so take it easy and don’t overdo it. Adding a little baking powder or baking soda can help give your cake a boost, and adding some oil can add some richness and moisture. Lastly, be careful not to over-bake your cake and consider brushing it with some simple syrup or other liquid to add some moisture and flavor.

Can I use lemon juice instead of lemon extract in pound cake?

When it comes to replacing lemon extract in a recipe, lemon juice is a great alternative. It has a similar consistency and taste, although the flavor may be more sharp or sour than if you were to use lemon extract. Keep in mind that lemon juice doesn’t have as strong of a flavor as lemon extract.

What causes a pound cake to be heavy?

It’s common to wonder why a cake turns out dense and heavy. In some cases, this can be due to insufficient air being integrated into the mixture of butter and sugar. This may occur if the creaming phase was not lengthy enough or if the sugar, eggs, or flour were added too quickly.

Why is my lemon pound cake dry?

When preparing cakes, it’s crucial to be cautious while combining the eggs and dry ingredients as overbeating can lead to undesired results. The incorporation of an excessive amount of air can cause the cake to become dry, and it also triggers the activation of gluten which can impact the texture. If the mixing process is prolonged, the cake can turn out to be tough and chewy. It’s vital to strike a balance between properly combining the ingredients and not overmixing, in order to attain a desirable texture.

What’s the difference between Bundt and pound cake?

When it comes to cakes, many people wonder about the difference between a bundt cake and a pound cake. While any cake can be made in a bundt pan, pound cakes have a unique history and specific ingredients that make them stand out. Traditionally, pound cakes were known for their dense texture and were made using equal parts of butter, sugar, eggs, and flour, each weighing one pound.

Bottom Line

In conclusion, this Lite Lemon Pound Cake recipe is a must-try for anyone looking to indulge in a delicious dessert while still watching their waistline. With its easy to follow recipe and simple ingredients like Egg Beaters egg substitute and Splenda sugar substitute, you won’t have to compromise taste for health.

This cake’s soft texture and delightful lemon flavor make it perfect for an afternoon tea or Sunday brunch. You can even experiment with different variations such as the Lemon Cream Cheese Pound Cake or the Glazed Lemon Bread.

Whether you’re hosting an event or simply treating yourself, this Lemon Pound Cake will surely satisfy your sweet tooth cravings. Don’t be afraid to try this recipe as it may become your new favorite dessert that everyone raves about. Remember, with each bite, you can savor the lightness of the cake without any guilt.

So, indulge in a guilt-free cake experience that will leave your taste buds happy and your waistline unchanged with this easy Low Fat Lemon Pound Cake recipe.

Lite Lemon Pound Cake

Lite Lemon Pound Cake Recipe

It cuts down on sugar and egg yolks.I think its a better choice for diabetics.Idea came from Crisco recipe plus recipe on Recipe-zaar Pudding and xtract flavor can be your choice
Course Dessert
Cuisine American
Keyword < 4 Hours, Dessert, Sweet, Weeknight
Prep Time 20 minutes
Cook Time 50 minutes
Calories 303.4kcal


  • 2 cups cake flour
  • 1 cup Splenda sugar substitute
  • 1/3 cup sugar
  • 1 teaspoon salt
  • 3 teaspoons baking powder
  • 1 (1 ounce) package sugar-free instant pudding mix
  • 1/2 cup shortening (butter.margarine or vegetable,softened)
  • 2/3 cup milk
  • 1/2 cup Egg Beaters egg substitute
  • 1/3 cup milk
  • 1 teaspoon lemon extract


  • Combine first six ingredients in a bowl.
  • Add shortening and 2/3 cup milk.
  • Beat with mixer at medium speed 2 minutes.
  • Add additional milk, egg beaters and lemon extract.
  • Beat 2 minutes more.
  • Pour into greased,floured bundt pan and bake 50 minutes or till firm to touch 350 degrees.


Serving: 79g | Calories: 303.4kcal | Carbohydrates: 39.9g | Protein: 3.8g | Fat: 14.2g | Saturated Fat: 3.9g | Cholesterol: 4.3mg | Sodium: 593.2mg | Fiber: 0.6g | Sugar: 8.5g

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