EatingWell: How to make a healthier pound cake
Bake the cake until starting to brown around the edges and a tester inserted in the center comes out clean, about 1 hour. Let cool in the pan on a wire rack for 20 minutes. Run a knife around the edge to loosen the cake, then invert it onto the rack. Carefully turn it right-side up. Let cool completely.
Clean the bowl, add confectioners' sugar and whisk in the remaining 1 teaspoon lemon juice until smooth. Brush the glaze on the cake.
Recipe notes: Room-temperature eggs make cakes fluffier. Here's a quick trick: Place them (in the shell) in a bowl of lukewarm water for about 5 minutes. To make ahead: Wrap the cooled cake airtight and store at room temperature for up to one day; glaze shortly before serving.
Recipe nutrition: Per serving: 303 calories; 11 g fat (6 g sat, 3 g mono); 96 mg cholesterol; 45 g carbohydrate; 21 g added sugars; 25 g total sugars; 8 g protein; 3 g fiber; 319 mg sodium; 124 mg potassium.
Nutrition Bonus: Iron (21 percent daily value)
3 Carbohydrate Serving(s)
Exchanges: 1 starch, 1 1/2 other carbohydrate, 1/2 fruit, 1/2 medium-fat meat, 1 1/2 fat
(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)
