Weight Watchers Zero Point Lemon Cake
Leftover pound cake makes for a special breakfast treat. Toast a slice and spread with 1 tablespoon of your favorite jam and a glass of fat-free milk.
Yields: 12 servings
Prep Time: 0 hours 15 mins
Cook Time: 0 hours 55 mins
Total Time: 1 hour 30 mins
2 1/4 c. whole grain pastry flour
1 1/4 c. granulated sugar
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
5 tbsp. unsalted butter, at room temperature
3 tbsp. trans-free margarine, at room temperature
1 c. fat-free sour cream
1/4 c. fat-free milk
2 large egg whites
1 tsp. grated lemon zest
1 tsp. lemon extract
1 tsp. vanilla extract
3/4 c. Confectioners' sugar
4 tsp. fresh lemon juice
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- Preheat the oven to 350F. Coat a 9" x 5" nonstick loaf pan with cooking spray and lightly dust with flour.
- Combine the flour, granulated sugar, baking powder, baking soda, and salt in a large bowl and mix well. Add the butter, margarine, sour cream, milk, egg whites, lemon zest, lemon extract, and vanilla. Beat with an electric mixer on low speed for 1 minute, scraping the sides of the bowl often. Increase the speed to medium and beat for 2 minutes, or until the batter is light and fluffy. Pour into the pan.
- Bake for 55 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes. Remove from the pan and cool completely on a rack.
- Stir together the confectioners' sugar and lemon juice in a bowl. Drizzle over the cake and let set for 20 minutes before cutting into 12 slices.
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Weight Watchers Zero Point Lemon Cake
Source: https://www.prevention.com/food-nutrition/recipes/a20524507/lemon-pound-cake-0/
