EatingWell: Pound cake with a lemon twist
1 1/4 cups sugar, divided
3 ounces reduced-fat cream cheese (Neufchatel), at room temperature
2 tablespoons butter, at room temperature
3 large egg whites, at room temperature (see notes)
1 large egg, at room temperature
1/2 cup reduced-fat milk
Preheat oven to 350 F. Coat a 9-by-5-inch (or similar-size) loaf pan with cooking spray; dust with flour and tap out any excess.
Sift whole-wheat flour, all-purpose flour, baking powder and salt together into a medium bowl.
Finely grate 2 tablespoons zest from 2 of the lemons (see notes); set the lemons aside. Beat 3/4 cup sugar, cream cheese, butter and the zest in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 2 minutes. Beat in egg whites, one at a time, beating well after each addition. Add the egg and beat well. Reduce speed to medium and beat in milk; the mixture will look curdled.
Reduce the mixer speed to low and add the flour mixture in 2 batches, beating just until combined and scraping down the sides of the bowl as necessary. Transfer the batter to the prepared pan and smooth the top with a rubber spatula.
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