Lemon Pound Cake Weight Watcher Friendly Recipes

LEMON POUND CAKE - WEIGHT WATCHER FRIENDLY

Steps:

• 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.

LEMON POUND CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter a 6-cup loaf pan and line it with parchment or waxed paper. In a medium bowl, combine the flour, baking powder, and salt.
• In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter. Add 1 cup of the sugar and mix. With the mixer running at low speed, add the eggs one at a time. Add the vanilla.
• Working in alternating batches, and mixing after each addition, add the dry ingredients and 1/4 cup of the lemon juice to the butter mixture. Mix until just smooth.
• Pour into the prepared pan and bake until raised in the center and a tester inserted into the center comes out dry and almost clean (a few crumbs are OK), 65 to 75 minutes.
• Meanwhile, make the glaze: In a small bowl, stir together the remaining 1/3 cup sugar and the remaining 1/3 cup lemon juice until the sugar is dissolved.
• When the cake is done, let cool in the pan 15 minutes (it will still be warm). Run a knife around the sides of the pan. Set a wire rack on a sheet pan with sides (to catch the glaze) and turn the cake out onto the rack. Peel off the waxed paper.
• Using a turkey baster or pastry brush, spread glaze all over the top and sides of the cake and let soak in. Repeat until the entire glaze is used up, including any glaze that has dripped through onto the sheet pan. Let cool at room temperature or, wrapped in plastic wrap, in the refrigerator (Well wrapped, the cake will last up to a week). Serve at room temperature, in thin slices.

WEIGHT WATCHERS VANILLA POUND CAKE

Steps:

• Preheat oven to 350ºF.
• Coat a 9-inch loaf pan with cooking spray.
• In a medium bowl, whisk together eggs, egg whites, vanilla extract and almond extract; set aside.
• In a large mixing bowl, using an electric mixer, beat together cream cheese and butter until blended.
• Beat in sugar, baking powder and salt until blended.
• Beat in flour and egg mixture, little by little, beginning and ending with flour.
• Pour batter into prepared loaf pan and bake until a wooden toothpick inserted in center of cake comes out clean, about 55 to 65 minutes.
• Cool cake in pan on a wire rack.
• Cut into 12 slices and serve.
• Yields 1 slice per serving.

OLD-FASHIONED LEMON POUND CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease two 9x5-inch loaf pans.
• Combine sugar, flour, eggs, shortening, whole milk, vanilla extract, lemon extract, and baking powder in a large bowl; pour into the prepared pans.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 30 minutes.