Sunday, May 10, 2009

Lemon Lavender Pound Cake

Ahh, pound cake... the name itself says "weight added" but what if we could create a lighter, yet still delicious version? Look no more! I found a Lemon Lavender Pound Cake recipe that was "re-worked" to be "slightly" lighter in Woman's World magazine but that's never enough for me... so I re-worked it again and came up with an even friendlier point version! Original recipe (8), their re-make of the original version (5), my version (4).

This is one of those "special" cakes that you create when you have a lazy summer day with friends in the yard and need just a little something extra. Nobody will even guess it's a low cal, low fat version and the "lavender" makes it just a touch eclectic, or gourmet! It honestly isn't that hard either. The hardest part is "straining" the lavender out of the milk before using! (I use cheesecloth)

Lemon Lavender Half-Pound Cake (4)

1 1/2 Cups flour
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1/2 Cup Splenda® Sugar Blend (NOT REGULAR SPLENDA®)
1/2 Cup I Can't Believe It's Not Butter 70% Vegetable Oil Spread
1/2 Cup reduced fat Sour cream (fat free makes this too chewy)
1/4 Cup Egg Substitute (Works better than just egg whites equivalent)
1/4 Cup + 1 Tbs. Skim (fat free) milk
2 Tbs grated lemon zest
1 tsp. dried edible lavender (McCormick's has a great product line if you don't have your own)
2/3 Cup confectioners' sugar (powdered sugar)

Preheat Oven to 350F
Spray 8 1/2" x 4 1/2" LOAF pan with cooking spray and dusting flour.

Combine flour, baking powder, salt & baking soda; set aside.

On medium-high speed, beat Splenda Blend & ICBINB (margarine) until blended. Add sour cream, egg substitute and 1/4 cup milk. Beat until combined. Add reserved flour mixture & beat until fluffy.

Stir in lemon zest.

Transfer mix to baking pan & bake 35 minutes or until center comes out clean when toothpick is inserted.

Cool IN pan for 10 minutes, then flip onto a cooling rack to cool completely.

Once cake is completely cool it can be frosted:

Heat 1 Tbs. milk and lavender in small saucepan, careful not to scorch! Remove from heat and let steep for 15 minutes. Strain & discard lavender.

In small bowl, mix confectioners' sugar & lavender milk until smooth.

Place cake on plate & pour "glaze" over cooled cake.

Serves 12
Each Serving approx. nutritional value:
Cal 186, Fat 7g, Fiber 1g

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