Wednesday, January 16, 2013

Lightened Up - Lemon Pound Cake

Happy Hump Day everyone! I've been doing pretty well at keeping my New Years resolutions of making healthier recipe changes. As a Truvia Ambassador the last couple of months I've been sharing recipes using their baking blend. I can honestly say I have fallen in love!

If you're not familiar with their baking blend it's
a mix of  TruvĂ­a® natural sweetener and sugar. It bakes and browns like sugar, has a sugar-like taste and texture in recipes, but with 75% fewer calories per serving. You gotta love that? 

 Lately when I've been baking I find myself automatically reaching for their baking blend. This is a good thing for me, because it means that I've finally made one more positive change in my cooking and baking routine.
 
So, today I want to share with you my take on a reduced - sugar version of a Luscious Lemon Pound Cake. I was so shocked at the result, because there wasn't a sugar substitute after taste.

Move over Sara Lee, because this pound cake looks and taste just like the real deal. I
couldn't believe how great it was after I took the first bite.

My daughter Mackenzie loves lemon bread, so when she told me it was good I knew it was.
 I always say if you want honesty just ask your child. Kids are so funny that way.


This lemony pound cake gets better and better as it sits. I can't wait to make a few different pound cake variations.
I love that I can still enjoy my favorite sweets and treats by using Truvia's baking blend. 

 
Here are a few step by step photos of the baking process. It's a pretty straight forward recipe, and there isn't any complicated ingredients.

The lemon glaze is optional, but if do choose to add one you can easily make powdered sugar using Truvia baking blend. See the link below.   






Lightened - Up Lemon Pound Cake
{mommyskitchen.net}

2/3 - cup unsalted butter, softened
3/4 - cup Truvia Baking Blend or 1 1/2 cups regular sugar

1 - tablespoon lemon juice
1 - tablespoon lemon zest, optional
4 - eggs
1/4 - teaspoon vanilla extract 
1 1/2 - teaspoons lemon extract
3 - cups cake flour
2 - teaspoons baking powder
1/2 - teaspoon salt
1 - cup 2% or skim milk

Glaze: (optional)
1/2 - cup powdered sugar
1/2 - teaspoon lemon juice  

Preheat oven to 350 degrees. Grease and lightly flour a 9x5x3 inch loaf pan. In a large bowl cream the butter, and Truvia baking blend until fluffy.

Beat in the lemon juice, zest if using, eggs and extracts until well combined. 


In a separate bowl stir together the cake flour, baking powder and salt. Add alternately with the milk to the egg mixture. Beating just until combined after each addition.

Add the batter to prepared pan and bake for 30 - 40 minutes or until a toothpick inserted comes out clean.

Remove from oven and let the pound cake sit in the loaf pan for 10 minutes. 


Run a knife between the pound cake and the pan and remove to a baking rack to cool completely. 

To make the glaze in a small bowl combine the glaze ingredients. Pour over the warm pound cake and allow to cool completely. 

Cook's Note: 1 cup fresh or frozen blueberries or 1/2 cup dried cranberries can be folded into the batter before baking. If using regular sugar it would be 1 1/2 cups.



 
Recipes can easily be converted by simply using half as much Truvia baking blend as you would sugar, it's as easy as that. For more resources visit www.truvia.com online for product information and recipes. You can also connect with Truvia on FacebookTwitter or visit Truvia on Pinterest .


Disclosure: I'm part of the Truvia Honestly Sweet Baking Bloggers. I was compensated for my time and efforts in creating this post. As always, the opinions stated above are entirely my own.

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8 comments:

Michelle said... #

Does Truvia taste different in the bake produces then it does in coffee?

Tina Butler said... #

Michelle, I haven't tried the regular truvia substitute in coffee, so I can't answer that. The baking blend is a mixture of truvia natural sweetener and sugar blended together. I can tell you that there hasn't been any after taste what so ever in anything I have baked using the baking blend. That's my favorite part!

Top Cuisine avec Lavi said... #

Great recipe! Looks amazing!

Anonymous said... #

Should this be a 9 x 5 loaf pan?

Tina Butler said... #

It's a 9x5x3 inch loaf pan. Sorry about that the 1 was accidently added.

Lisa @ Flour Me With Love said... #

This looks amazing!

marie w. said... #

Do you know the nutrional figures on the Lemon Bread? I am going to Weight Watcher and need to figure out the points, Thanks

Tina Butler said... #

Marie,
No I do not. You would need to research that using a online recipe calculator for that information. Here is a link: http://recipes.sparkpeople.com/recipe-calculator.asp