This recipe has half the fat and calories of a traditional pound cake, but retains all of the flavor. To reduce the cholesterol even further, substitute 3 eggs and 1 egg white for 4 eggs.
1 cup sugar
1 cup Splenda® (or can just use 1 cup sugar)
4 oz. reduced-fat cream cheese
1 stick butter, softened
3 cups all-purpose flour
1 tsp. baking powder
¼ tsp. baking soda
8 oz. reduced fat sour cream
8 oz. low-fat lemon yogurt
2 tsp. vanilla extract
1 tsp. lemon extract
1 tsp. grated lemon peel
2 cups blueberries, tossed with flour (or if using frozen berries, sugar)
2 tsp. lemon juice
2 tsp. orange juice
½ cup powdered sugar
Preheat oven to 350 degrees. Spray a 10” tube pan with non-stick cooking spray for baking, and set aside. Blend sugar, Splenda®, butter, and cream cheese until light and fluffy (about 2 minutes). Add eggs, beating one at a time (about 1 minute each). Mix flour, baking powder, and baking soda in a medium-sized bowl. Add flour mixture alternately with sour cream and yogurt, beating 3 minutes until smooth. Fold in vanilla and lemon extract, plus grated lemon peel. Fold in blueberries, tossed with reserved flour. Pour into prepared pan, and bake in preheated oven for 60 minutes, or until inserted toothpick comes out clean.
Cool cake in pan on cake rack for 10 minutes. While cooling, blend lemon and orange juices with 10x sugar until smooth. Drizzle citrus glaze over warm cake.
220 calories per slice, 8 grams fat per slice, 1 gram of dietary fiber.
NOTE: This recipe can also be used to make a reduced-fat peach pound cake, by substituting 2 cups of fresh, diced and drained peaches for blueberries, omitting lemon peel, and substituting almond extract for lemon extract. For the glaze, use 4 teaspoons of orange juice, and omit lemon juice.