The sweetness and texture of this cake are similar to those of a traditional pound cake.

Recipe by Oxmoor House January 2002


Recipe Summary test

12 servings (serving size: 1 slice)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°.

  • Coat bottom and sides of an 8-inch loaf pan with cooking spray; dust with 1 tablespoon flour, discarding any excess flour. Set aside.

  • Spoon 1 3/4 cups flour into dry measuring cups; level with a knife. Stir together flour, baking powder, baking soda, and salt.

  • Beat butter, sugar, lemon rind, vanilla, egg, and egg whites with a mixer at medium speed until smooth. Add flour mixture, alternately with yogurt and beginning and ending with flour mixture; beat well after each addition. Pour into prepared pan, spreading evenly.

  • Bake at 350° for 55 to 60 minutes or until a wooden pick inserted in center comes out clean. Place cake on wire rack.

  • Stir together 3 tablespoons sugar and lemon juice. Spoon mixture over hot cake. Cool 20 minutes. Remove from pan. Cool completely on wire rack.


Oxmoor House Healthy Eating Collection

Nutrition Facts

205 calories; fat 5.4g; saturated fat 3.2g; protein 3.9g; carbohydrates 36g; cholesterol 31mg; iron 1mg; sodium 166mg; calories from fat 23%; fiber 0.6g; calcium 55mg.