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Lightened Lemon Pound Cake Recipe

Lemon Pound Cake — Lightened-Up

It’s that time again: sharing another delicious recipe discovered through the Secret Recipe Club. For those unfamiliar, the Secret Recipe Club pairs bloggers each month so they can choose and prepare a recipe from one another’s sites and post it on the same day. It’s a wonderful way to discover new blogs and fresh ideas.

About the Recipe

This month I was assigned Keep It Sweet, the lovely blog of Lauren from New York City. As a fellow twenty-something who cooks in a modest kitchen, I instantly connected with her style. Picking just one recipe to try was tough — there were so many tempting options. I finally settled on her lightened-up lemon pound cake, a moist, simple loaf bursting with fresh lemon zest and a tender crumb. I made only a few swaps to reduce fat and sugar, and the result was fantastic.

The cake is straightforward to prepare and likely calls for ingredients you already have on hand: flour, eggs, a touch of light butter and cream cheese, yogurt for moisture, and bright lemon zest. The lemon zest is the star, giving the loaf a vibrant, fresh flavor without overpowering the cake. I enjoyed a slice with a scoop of fat-free vanilla ice cream while catching up on reality TV — a perfect, cozy treat.

Why This Version Works

I hadn’t made traditional pound cake before, so I kept most of the original method intact. My substitutions were simple: fat-free cream cheese, light butter, and Splenda Sugar Blend in place of full sugar. Those swaps preserved the cake’s creamy texture and tangy-sweet balance while cutting calories and fat.

One practical note: I overfilled my loaf pan a bit, so the cake rose more than expected and required a few extra minutes in the oven for the center to set. Next time I’ll leave a little more room to avoid that. Otherwise, the bake time and technique are reliable.

Recipe

Adapted from Keep It Sweet. This version is lightened but still moist and flavorful thanks to the yogurt and lemon zest.

Ingredients

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 (8 oz) block fat-free cream cheese, softened to room temperature
  • 1/2 cup (1 stick) light butter, softened
  • 1/2 cup fat-free plain Greek yogurt
  • 1 Tbsp fresh lemon zest (about 1 lemon)
  • 1/2 cup Splenda Sugar Blend (or 1 cup sugar)
  • 4 eggs, brought to room temperature
  • 1 tsp vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C). Whisk together the flour, baking powder, and salt in a bowl and set aside.
  2. In a large mixing bowl, beat the softened cream cheese and light butter on high speed for several minutes until the mixture is light and creamy. Use a microplane or fine grater to zest the lemon.
  3. Add the lemon zest and Greek yogurt to the cream cheese and butter and beat on high for about a minute. Add the sugar substitute (or sugar) and continue beating until the batter is smooth and creamy.
  4. Add the eggs one at a time, beating on high for about one to two minutes between each addition. Mix in the vanilla extract, scrape down the sides of the bowl, and beat again until well combined.
  5. Reduce the mixer speed to low and slowly add the dry ingredients. Before everything is fully incorporated, remove the bowl and gently fold the batter with a spatula to ensure the last of the dry ingredients are mixed in without overworking the batter.
  6. Pour the batter into a 9×5-inch loaf pan sprayed with non-stick spray. Bake 45–50 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool slightly before slicing. Enjoy!

Notes

Serving Size: 1 slice • Calories: 162 • Fat: 6.7 g • Carbs: 22.2 g • Fiber: 0.6 g • Protein: 3.8 g • WW Points+: 4 pts

Storage: Store wrapped tightly at room temperature for 2 days, or refrigerate up to a week. You can also freeze slices for up to 3 months; thaw in the refrigerator or at room temperature.

Tips: For the brightest lemon flavor, zest before juicing the lemon. If using full-sugar, keep in mind bake time and texture may shift slightly. Allow the cake to cool partially before slicing to maintain clean slices.

Final Thoughts

Thanks to Lauren and Keep It Sweet for a fantastic recipe. This lightened-up lemon pound cake is simple, comforting, and full of fresh lemon flavor while being lower in calories than a traditional pound cake. It’s a great choice for casual weeknight baking or as a lighter dessert for guests.

If you enjoy discovering new food blogs and testing recipes, the Secret Recipe Club is a fun way to meet other bloggers and try something new each month. I’m excited to see who received my blog this month — always a little suspense and a lot of inspiration!

If you try the recipe, I’d love to see a photo of your loaf — it’s always fun to see how other home cooks make a recipe their own.