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Lemon Poundcake

Makes 2 servings

• 3 1/2 cups sifted cake flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 1/2 cups unsalted butter, softened
• 1 3/4 cups sugar
• 6 large eggs
• 1 cup milk
• 1 tablespoon lemon zest, grated
• 1 teaspoon vanilla extract

SYRUP

• 1/2 cup sugar
• 2 teaspoons lemon zest, grated
• 1/2 cup fresh lemon juice

Sift the flour, baking powder and salt together. In another bowl, beat the butter until light and fluffy.

Beat in the 1 3/4 cups sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition.

Add the flour mixture alternately with the milk in batches. Stir in the 1 tablespoon zest and the vanilla.

Pour into a greased and floured bundt pan and bake at 300 degrees for 1 1/2 hours. Let cool in the pan for 15 minutes. Meanwhile, in a small saucepan, dissolve the remaining 1/2 cup sugar and 2 teaspoons lemon zest in the lemon juice. Bring to a boil. Turn the cake out onto a plate and brush the hot syrup over the cake.

Per serving: 513 calories, 26 g fat, 158 mg cholesterol, 107 mg sodium, 65 g carbohydrates, 6 g protein, negligible fiber.

I have greatly reduced the fat in this recipe and added yogurt to retain the moisture. I think you will be very happy with this revision.

Also try Lemon Poundcake that won't pack on the pounds

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