Photo: Randy Mayor
18 servings (serving size: 1 slice)

This lightened version of a traditional sour cream pound cake calls for a reduced amount of butter and low-fat sour cream.  It's citrusy flavor comes from fresh lemon juice, lemon rind and lemon extract in the batter and the sweet lemon glaze that's drizzled on top of the cake.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Coat a 10-inch tube pan with cooking spray, and dust with the breadcrumbs.

Step 3

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt in a bowl; stir well with a whisk. Beat the butter in a large bowl at medium speed of a mixer until light and fluffy. Gradually add the granulated sugar and lemon extract, beating until well-blended. Add eggs, 1 at a time, beating well after each addition. Add grated lemon rind and 2 tablespoons lemon juice; beat 30 seconds. Add flour mixture to sugar mixture alternately with sour cream, beating at low speed, beginning and ending with flour mixture.

Step 4

Spoon batter into prepared pan. Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Combine 2 tablespoons of lemon juice and powdered sugar. Drizzle glaze over top of cake.

Ratings & Reviews

shanana's Review

August 18, 2010
I had never made a pound cake before and I consider myself a pretty good baker. I was skeptical about the pretty specific instructions, but in the end it all worked out. The cake was very tasty!

NicoleSC's Review

April 19, 2014
"It's citrusy flavor"??? Come on, Cooking Light. I expect better from you.

BrewChick's Review

August 10, 2013

dianadianadiana's Review

April 01, 2013

Juliesawyers's Review

March 30, 2013
I thought this cake was very dry. I expected it to be heavy, but it was way too dry. I will not make it again.

butrflis's Review

September 08, 2012

bella122's Review

April 07, 2012

PatOlsen's Review

March 10, 2012
Made this last night. I did not frost it because it was so moist and flavorful without it. Absolutely delicious. One of the best pound cakes 'I' have tried. I made a slight change: I put all the lemon juce in the cake and used regular sour cream, because that was all I had.

bakergirlmd's Review

March 09, 2012

falljunelaker's Review

January 16, 2012
We made this for my parents' joint birthday party & it was very good. Not too sweet or too lemony. We didn't have any trouble with dryness, either. Made no alterations to the recipe.