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.
Whether you’ve been here from the beginning, or just recently stumbled upon this deliciously healthy recipe site, let me say thanks for being here! I know that you have thousands of recipe blogs and websites to visit and the fact that you landed here means a lot to me.
If you haven’t subscribed yet, it’s easy to do. Just click the subscribe button below and enter your email address. Subscribing just means you’ll get registered dietitian developed, tested, and approved recipes delivered straight to your inbox. You’ll notice each recipe comes with a nutrient analysis. So, whether you’re trying to add more fiber to your diet or you’re watching your sodium intake, you’ll know exactly what the recipe provides. You’ll also notice this recipe site is ad free! You won’t be scrolling through endless banners and pop-up ads wondering where’s the recipe. Recipes Made Healthy offers a clean, seamless, distraction-free experience.
Now that there are 200 recipes to peruse (and more added every week), let me show you how to minimize your search efforts. On the home page, you’ll notice the Recipe Index tab in the navigation bar. Here’s where you’ll find all my recipes categorized in one place. From appetizers, to salads, to desserts, all the recipes are listed with direct links. If you’re looking for an appetizer to take to a party, check out the Appetizers, Snacks & Beverages section. Chicken Satay Bites and Mini Spinach and Cheese Tarts are two of my favorites. Need a crisp, fresh salad to serve with dinner tonight? Try my Mediterranean Chopped Salad found under Salads & Salad Dressings. Or, if you’re craving something sweet, head to the Desserts section; today’s Lightened Lemon Pound Cake will not disappoint.
If you like what you see, please share this site with friends and family. My hope is that Recipes Made Healthy will inspire you to cook well, eat well, and live well. Here’s to another 200 recipes!
To your health,
Darlene
Follow Recipes Made Healthy on Pinterest
Follow Recipes Made Healthy on Instagram
Health Disclaimer
The information contained on this website is for informational purposes only. No material on this site is intended to be a substitute for professional medical advice or treatment. Always seek the advice of your physician or other qualified healthcare providers with questions or decisions about a medical or health condition or treatment. Never disregard professional medical advice or delay in seeking it because of something you read on this website.
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 :)