Luscious Lemon Pound Cake

Luscious Lemon Pound Cake


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Lemon pound cake is a traditional favorite in many households. However lemon pound cake like many other cakes can pile on calories which could be a detriment to your diet. Luckily, there are ways to enjoy a lovely lemon pound cake without completely killing your diet. Try incorporating the substitutions listed here and indulge in a wonderful lemon pound cake without the guilt.

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Time needed

10 min preparation + 40 min cooking

Serving Size / Yield

6 servings


  • Cake:
  • 1 C. Splenda sugar blend
  • 1 C. Margarine, melted
  • 4 Eggs
  • 4 tsp. gluten-free lemon extract
  • 3 C. flour
  • 2 tsp. baking powder
  • 1 C. milk
  • Zest of 1 lemon (about 1 Tbs.)
  • 1/4 C. of freshly squeezed lemon juice
  • Glaze:
  • 1/2 C. sifted powdered sugar
  • 4 tsp. lemon juice

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Heat oven to 350°F. Grease 12-cup bundt or 10-inch angel food cake (tube) pan; sprinkle with flour. Set aside. Combine Splenda sugar blend and melted margarine in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add 1 egg at a time, beating well after each addition. Add lemon extract; beat until well mixed. Add lemon zest and lemon juice until combined. Stir together flour and baking powder in small bowl. Gradually add flour blend mixture alternately with milk to butter mixture, beating at low speed until well mixed. Pour batter into prepared pan. Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Once cool, sprinkle powdered sugar on cake.

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