Healthy Lemon Pound Cake

Hello everyone,

I recently mentioned that my grandmother’s recipes were passed down to me. So one by one I am giving them a try but with a Sewloveable spin. My grandmother was an excellent cook and her Lemon Pound Cake was sensational. But, when I saw how much butter, shortening and eggs were in her recipe…..I had to revamp it.

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So, let’s get started.

Ingredients:

1/2 C Organic Vegetable Shortening
1 C Organic Sugar
3/4 C Organic Apple Sauce
2 C Flour
2 tsp baking powder
1/4 tsp Sea Salt
1/2 C Almond Milk
1 tsp lemon extract
2 tsp lemon juice
2 tsp lemon zest

* Equipment you will need:      Food Processor, or Mixer, Loaf or Cupcake pan

Lemon Pound Cake makes enough for:

1 5×9 loaf pan
6 mini loaves
12 cupcakes

Instructions:

Preheat oven to 350F.

Line your pan with parchment paper or spray/ brush your pan with oil and then lightly dust with flour (if using parchment no oil or flour dusting required).

In a small bowl, mix together the flour and baking powder and set aside.

In a separate bowl, mix together the milk , lemon extract, lemon juice and lemon zest and set aside.

In your food processor, cream together the vegetable shortening and sugar until light and creamy (about 1 minute).

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Add the apple sauce and mix until all combined( about 1 minute).

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Add half of the flour mixture and mix to combine ( 15 seconds).

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Add second half of flour and the milk mixture and mix to combine (about 30 seconds).

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Your batter will be nice and fluffy in appearance.

Pour the batter into the prepared pan and bake for 50 minutes in the 5×9 loaf, or 25-30 minutes for the small loaf or cup cake pans (a toothpick inserted in the center should come out clean).

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After the cake comes out allow to cool. Add glaze, icing or other topping of choice or simply enjoy as is.

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Cake can be stored for 2-3 days covered at room temperature, or 5-6 days covered in the refrigerator.

Toppings:

Strawberry Jam click here for recipe.

Lemon Glaze

1/2 cup powdered sugar, sifted
2 tablespoons fresh lemon juice (or more, depending on desired consistency)
1/2 teaspoon lemon zest
Mix ingredients well and pour over cake.

Enjoy & Until Next Time,
Sewloveable☺

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8 thoughts on “Healthy Lemon Pound Cake

  1. Loving the lean factor in this! I Moved hosts so I don’t see you in my feed anymore since I’m off wordpress hosting 😦 I saw your comment on another blog so I’m glad it reminded me to stop by! Might have to make this tonight, I think I have most of the ingredients. Nom Nom. 🙂

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