Lemon Pound Cake

Eating Well

Ready in: 210 minutes
Prep Time: 45 minutes
Cook Time: 165 minutes
Servings: 12
Vegetarian
Very Popular

Ingredients

  • 2 teaspoons baking powder
    Baking
  • 2 tablespoons butter, at room temperature
    Milk, Eggs, Other Dairy
  • 1 large egg, at room temperature
    Milk, Eggs, Other Dairy
  • 3 large egg whites, at room temperature (see Tips)
    Milk, Eggs, Other Dairy
  • 3/4 cup all-purpose flour
    Baking
  • 3 large lemons, divided
    Produce
  • 3 ounces reduced-fat cream cheese (Neufchâtel), at room temperature
    Cheese
  • 1/2 cup reduced-fat milk
    Milk, Eggs, Other Dairy
  • 1 cup whole-wheat pastry flour or white whole-wheat flour (see Tips)
    Baking
  • 1/4 teaspoon salt
    Spices and Seasonings
  • 1 1/4 cups sugar, divided
    Baking

Steps

  • Preheat oven to 350F. Coat a 9-by-5-inch (or similar-size) loaf pan with cooking spray; dust with flour and tap out any excess.Sift whole-wheat flour, all-purpose flour, baking powder and salt together into a medium bowl.Finely grate 2 tablespoons zest from 2 of the lemons (see Tips); set the lemons aside. Beat 3/4 cup sugar, cream cheese, butter and the zest in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 2 minutes. Beat in egg whites, one at a time, beating well after each addition.
  • Add the egg and beat well. Reduce speed to medium and beat in milk; the mixture will look curdled.Reduce the mixer speed to low and add the flour mixture in 2 batches, beating just until combined and scraping down the sides of the bowl as necessary.
  • Transfer the batter to the prepared pan and smooth the top with a rubber spatula.
  • Bake the cake until a wooden skewer inserted in the center comes out clean, 45 to 50 minutes. Cool in the pan on a wire rack for 15 minutes. Run a knife around the sides and turn the cake out onto the rack.While the cake is cooling, squeeze 5 tablespoons juice from the zested lemons. Trim the ends off the remaining whole lemon and very thinly slice; discard any seeds.
  • Heat the lemon juice and remaining 1/2 cup sugar in a small nonstick skillet over medium heat, stirring until the sugar is dissolved.
  • Add the lemon slices and cook, stirring frequently, until softened, about 5 minutes. Reduce heat to maintain a simmer. Use a fork to transfer the lemon slices to a bowl. Continue simmering the syrup until slightly thickened and beginning to turn golden yellow, 2 to 4 minutes.Set the rack over a rimmed baking sheet. Poke holes all over the top of the warm cake with a wooden skewer, 1 1/2 to 2 inches deep. Spoon the glaze over the cake, poking more holes if the glaze does not sink in. Arrange the lemon slices on top.
  • Let the cake cool completely before slicing.

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