Lightened Lemon Pound Cake
Lemon lovers rejoice! This lightened lemon pound cake is buttery, moist, and perfectly sweetened. The citrusy syrup poured over top adds bright, intense lemony goodness; it’s sunshine in every bite.
I’m celebrating a milestone this week; today’s lemon pound cake marks my 200th recipe post! I launched Recipes Made Healthy nearly 4 years ago with a simple goal – to create a recipe site where healthy and delicious come together. As a registered dietitian and recipe developer, one thing I know for sure is that eating healthfully doesn’t mean sacrificing taste.
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To your health,
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LIGHTENED LEMON POUND CAKE
Yield: 12 servings
Serving Size: 1 slice
Prep: 15 minutes
Ready: 1 hour 10 minutes
INGREDIENTS
Batter
Nonstick baking spray with flour (such as Baker’s Joy)
1/3 cup butter, softened to room temperature
1/4 cup (2 ounces) reduced-fat cream cheese, softened to room temperature
1 cup granulated sugar
2 large eggs, room temperature
2 large egg yolks, room temperature
2 teaspoons pure vanilla extract
1 tablespoon lemon zest
1 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon kosher salt
Lemon syrup
1/2 cup powdered sugar
2 tablespoons fresh-squeezed lemon juice
Remaining ingredients
2 cups fresh berries (raspberries, blackberries, strawberries)
DIRECTIONS
Preheat oven to 350 degrees F. Spray a 9-by-5-inch loaf pan with baking spray; set aside.
With a hand or stand mixer, cream together butter, cream cheese, and sugar until light and fluffy, about 5 minutes. Add whole eggs and egg yolks, one at a time, beating to combine after each addition. Add vanilla extract and lemon zest and beat to combine.
In a separate bowl, stir together flour, baking powder, and salt. Add flour mixture, about a third at a time, to butter mixture, beating after each addition just until combined.
Pour batter into prepared pan and bake for 45 to 55 minutes or until a wooden pick comes out clean or with a few moist crumbs.
To prepare lemon syrup, combine powdered sugar and lemon juice in a small bowl and stir until smooth.
When cake is done, place on wire rack to cool. While still warm, pour lemon syrup over top of pound cake. Allow cake to cool in pan for 20 minutes. Remove cake from pan and cool completely on wire rack. Pound cake yields 12 slices. When ready to serve garnish with fresh berries.
Nutrition Information per Serving
188 Calories, 7.5 g Total fat, 4 g Saturated fat, 0 g Trans fat, 78 mg Cholesterol, 139 mg Sodium, 27 g Total carbohydrate, 1 g Dietary fiber, 19 g Total sugars, 17 g Added sugars, 3 g Protein, 1 mcg (6%) Vitamin D, 20 mg (2%) Calcium, 1 mg (6%) Iron, 51 mg (2%) Potassium
© 2026 RECIPES MADE HEALTHY BY DARLENE ZIMMERMAN, MS, RD LLC
This looks sooo good, DARLENE!! Thank you for sharing this :)