Lemon Pound Cake
Nutrition
Calories: 204.41 kcalCarbohydrates: 44.95 gProtein: 4.3 gFat: 0.35 gSaturated Fat: 0.09 gCholesterol: 0.61 mgSodium: 15.28 mgFiber: 1.14 gVitamin A: 1.729 IUCalcium: 61.09 mgIron: 1.69 mg
Ingredients
- 1 cup sugar
- 1 cup unsweetened applesauce
- 4 egg whites at room temperature
- 2 tbsp lemon extract
- 3 cups all-purpose flour sifted
- 1-1/2 cups skim milk
- 1-1/2 tsp baking powder
- 2 tsp lemon zest
- 1/2 cup all-natural lemon preserves no sugar added
Instructions
- Preheat oven to 350°F. with an electric mixer, beat the sugar and applesauce.
- Mix in the egg whites and lemon extract. Add the flour and milk alternately, using the flour first and last. Mix in the baking powder. Pour the cake batter into a 10-inch tube pan (or one sprayed with cooking spray) and bake about 1-1/2 hours. Remove the cake from the pan and let it cool for about 20 minutes.
- Heat the lemon zest and lemon preserves in a saucepan for about 1 minute (until melted enough to pour) and drizzle over the cake.