Low Fat Lemon Pound Cake
Bright, zesty, and irresistibly moist, this Low Fat Lemon Pound Cake is a guilt-free indulgence that doesn’t skimp on flavor. Made with low-fat Greek yogurt and unsweetened applesauce instead of butter, this lighter version of classic pound cake balances tangy lemon zest, freshly squeezed lemon juice, and a sweet powdered sugar glaze for a refreshing twist. With just 15 minutes of prep time and one bowl needed for the batter, it’s a simple recipe perfect for any occasion—from a healthy dessert option to an uplifting midday treat. Every slice offers a tender crumb and a burst of citrusy sweetness, making it a crowd-pleaser without compromising on wholesome goodness. If you’re looking for a no-fuss dessert that’s low in fat but high in taste, this Lemon Pound Cake is the perfect go-to.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 150 grams Granulated sugar
- 125 grams Unsweetened applesauce
- 120 grams Low-fat Greek yogurt
- 3 Large eggs
- 2 tablespoons Lemon zest
- 60 milliliters Freshly squeezed lemon juice
- 1 teaspoon Vanilla extract
- 100 grams Powdered sugar (for glaze)
- 2 tablespoons Lemon juice (for glaze)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, combine the granulated sugar, unsweetened applesauce, and low-fat Greek yogurt. Mix well until smooth.
Add the eggs, one at a time, beating well after each addition until fully incorporated.
Stir in the lemon zest, freshly squeezed lemon juice, and vanilla extract until well combined.
Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Do not overmix.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for about 10 minutes, then carefully transfer it to a wire rack to cool completely.
For the glaze, mix the powdered sugar with the lemon juice until smooth. Adjust the consistency if needed by adding more juice or sugar.
Once the cake has cooled, drizzle the lemon glaze over the top, allowing it to drip down the sides.
Slice the cake and serve. Enjoy your delightful Low Fat Lemon Pound Cake!
Nutrition Facts
Calories |
2125 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.4 g | 26% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 1887 mg | 82% | |
| Total Carbohydrate | 445.4 g | 162% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 275.6 g | ||
| Protein | 49.2 g | 98% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 259 mg | 20% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 810 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
