EatingWell: Pound cake with a lemon twist
By Karen Ansel, MS, RD & Lori Longbotham, EatingWell
on
This wonderful, rich, sweet lemon pound cake is downright zingy and the candied lemon slices are a beautiful bittersweet topping that's better than frosting. The best part, though, is when you taste it you won't miss all the butter we cut out compared with a traditional pound cake recipe.
Lemon Pound Cake
Makes 12 servings
Active Time: 45 minutes
Total Time: 3 1/2 hours
1 cup whole-wheat pastry flour or white whole-wheat flour (see notes)
3/4 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3 large lemons, divided
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