Lowfatcitruspoundcake Recipes

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CITRUS POUND CAKE



Citrus Pound Cake image

Use both orange and lemon zest to brighten the flavor of this pound cake.

Provided by Food Network Kitchen

Time 4h

Yield 8-10

Number Of Ingredients 12

4 sticks (1 pound) unsalted butter, at room temperature, plus more for buttering the pan
3 1/2 cups all-purpose flour, plus more for dusting the pan
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon fine salt
1/4 cup half-and-half, at room temperature
1 tablespoon pure vanilla extract
1/2 teaspoon pure almond extract
8 large eggs, at room temperature
2 3/4 cups granulated sugar
2 tablespoons finely grated orange zest
2 teaspoons finely grated lemon zest
Confectioners' sugar, for dusting (optional)

Steps:

  • Position a rack in the lower third of the oven and preheat to 325 degrees F. Butter and flour a 12-cup fluted tube or Bundt pan.
  • Sift the flour, nutmeg and salt into a medium bowl. Whisk the half-and-half, vanilla and almond extracts and eggs in a large liquid measuring cup or bowl.
  • Beat the butter in a large bowl, using an electric mixer, on medium speed until smooth, about 1 minute. Reduce the speed to low and slowly add the granulated sugar. Once all the sugar is incorporated, increase the speed to medium and beat until light and fluffy, scraping down sides of the bowl occasionally, about 4 minutes. Beat in the orange and lemon zests. Reduce the speed to low, gradually beat in the flour mixture until incorporated and then slowly beat in the egg mixture. Stir a few times with a rubber spatula to ensure the batter is well mixed (it will be thick).
  • Scrape the batter into the prepared pan and smooth the top. Bake until a toothpick inserted into cake comes out clean and the top springs back when lightly pressed, about 1 1/2 hours. Cool in the pan on a wire rack for 10 to 15 minutes, then invert the cake onto the rack to cool completely.
  • Dust the cake with confectioners? sugar if using.

CITRUS POUND CAKE



Citrus Pound Cake image

Moist and tender, this gorgeous classic has a refreshing taste of sunshine. -Lisa M Varner, El Paso, Texas

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 16

1 cup butter, softened
2 cups sugar
6 large eggs, room temperature
2 teaspoons vanilla extract
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup lemon yogurt
GLAZE:
1-1/2 cups confectioners' sugar
2 to 3 tablespoons lemon juice
2 tablespoons finely chopped candied lemon peel
2 tablespoons finely chopped candied orange peel

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in the vanilla, lemon zest and orange zest. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture alternately with yogurt. Beat just until combined., Transfer to a greased and floured 10-in. fluted tube pan. Bake at 325° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small bowl, combine confectioners' sugar and enough lemon juice to achieve desired consistency. Drizzle over cake. Sprinkle with candied lemon and orange peel.

Nutrition Facts : Calories 508 calories, Fat 18g fat (11g saturated fat), Cholesterol 147mg cholesterol, Sodium 352mg sodium, Carbohydrate 80g carbohydrate (56g sugars, Fiber 1g fiber), Protein 7g protein.

LOW FAT POUND CAKE



Low Fat Pound Cake image

Here's a delicious, moist pound cake recipe that has very little fat. It gets a headstart from packaged cake mix, but tastes like scratch.

Provided by Claire312

Categories     Breads

Time 55m

Yield 16 pieces, 16 serving(s)

Number Of Ingredients 7

1 (18 1/4 ounce) package reduced-fat yellow cake mix
1/2 cup sugar
1 (8 ounce) container nonfat sour cream
1 cup egg substitute
3/4 cup applesauce
1 teaspoon almonds or 1 teaspoon vanilla extract
fresh mint sprig

Steps:

  • Coat a 12 cup bundt pan with cooking spray, and sprinkle with flour, shaking to coat pan.
  • Beat cake mix and next five ingredients at medium speed with an electric mixer 4 minutes.
  • Spoon into pan.
  • Bake at 325 for 45 minutes or until a wooden pick interested into center comes out clean.
  • Cool in pan on a wire rack 10 minutes.
  • Remove from pan, cool completely on wire rack.

Nutrition Facts : Calories 522, Fat 7.2, SaturatedFat 1.8, Cholesterol 1.4, Sodium 731.3, Carbohydrate 106.8, Fiber 1.7, Sugar 7.4, Protein 8

TOASTED POUND CAKE WITH CITRUS CREAM



Toasted Pound Cake with Citrus Cream image

Provided by Giada De Laurentiis

Categories     dessert

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

Vegetable cooking spray
1 (10.75-ounce) frozen pound cake, thawed and cut into 9 (1-inch) slices
2 tablespoons butter, melted
1/3 cup honey, for drizzling
8 ounces mascarpone cheese
1/2 cup whipping cream
1/4 cup granulated sugar
1 tablespoon fresh orange juice
1 lemon, zested and juiced
1 lime, zested and juiced
1 teaspoon orange zest
1 teaspoon vanilla extract
2 large oranges, segmented

Steps:

  • For the pound cake: Preheat the oven to 350 degrees F. Spray a baking pan with cooking spray. Arrange the pound cake in a single layer on the prepared pan. Brush with the melted butter and drizzle with honey. Bake for 7 to 8 minutes or until lightly golden. Set aside to cool for 10 minutes.
  • For the citrus cream: In a medium bowl, using an electric hand mixer, beat all the ingredients together until stiff peaks form, about 1 minute.
  • To assemble: Spoon the citrus-cream filling on the cooled pound cake slices. Top with orange segments and serve.

ULTIMATE BUTTER POUND CAKE



Ultimate Butter Pound Cake image

This is a moist, rich, dense vanilla pound cake that looks beautiful and tastes heavenly. My family requests it often. The ingredients are simple and basic, and making it is a snap. It really is the ultimate served with strawberries and whipped cream!

Provided by LisaK

Categories     Desserts     Cakes     Pound Cake Recipes

Time 1h25m

Yield 8

Number Of Ingredients 8

1 cup unsalted butter, softened
1 cup white sugar
3 tablespoons packed light brown sugar
1 tablespoon vanilla extract
1 teaspoon baking powder
½ teaspoon salt
1 ¾ cups all-purpose flour
4 eggs

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a 9x5-inch loaf pan with parchment paper, leaving an overhang over 2 sides.
  • Combine butter, white sugar, brown sugar, vanilla extract, baking powder, and salt in a large bowl; beat with an electric mixer until fluffy. Beat in flour. Beat in eggs one at a time, scraping the bowl after each addition. Pour batter into a 9x5-inch loaf pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
  • Lift cake out of the loaf pan using the overhanging parchment paper. Place on a wire rack and cool completely before slicing, about 30 minutes.

Nutrition Facts : Calories 459.8 calories, Carbohydrate 51.4 g, Cholesterol 154 mg, Fat 25.8 g, Fiber 0.7 g, Protein 6.2 g, SaturatedFat 15.4 g, Sodium 246.5 mg, Sugar 30.4 g

LOW FAT LEMON POUND CAKE



Low Fat Lemon Pound Cake image

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.

Provided by Raquel Grinnell

Categories     Dessert

Time 1h25m

Yield 1 loaf, 6-8 serving(s)

Number Of Ingredients 13

1 1/2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup fat free Greek yogurt
1 1/2 tablespoons lemon zest (approx. 2 lemons)
1 1/2 tablespoons lemon juice
1/2 teaspoon vanilla
1 cup sugar
5 tablespoons butter, softened
1 tablespoon vegetable shortening
3 large eggs
2 tablespoons confectioners' sugar
1 teaspoon lemon juice

Steps:

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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!

Nutrition Facts : Calories 403.1, Fat 14.5, SaturatedFat 7.5, Cholesterol 118.7, Sodium 258.8, Carbohydrate 61.8, Fiber 1, Sugar 37.3, Protein 7.3

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