WW Lemon Pound Cake Directions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with cooking spray and set aside.
- In a medium bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt until well combined. Set aside.
- In a large bowl, combine the unsweetened applesauce, Greek yogurt, granulated erythritol, lemon zest, lemon juice, and vanilla extract. Mix until smooth and well incorporated.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
- Pour the batter into the prepared loaf pan and spread it evenly. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the lemon glaze. In a small bowl, whisk together the powdered erythritol and lemon juice until smooth.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Once cooled, drizzle the lemon glaze over the top of the cake.
- Slice the lemon pound cake into thick slices and serve. Enjoy it as is or with a dollop of Greek yogurt on the side.
WW Points Calculation:
- Whole Wheat Flour (1 1/2 cups): 12 points
- Baking Powder (1/2 tsp): 0 points
- Baking Soda (1/4 tsp): 0 points
- Salt (1/4 tsp): 0 points
- Unsweetened Applesauce (1/2 cup): 0 points
- Plain Nonfat Greek Yogurt (1/4 cup): 1 point
- Granulated Erythritol (1/4 cup): 0 points
- Unsweetened Applesauce (2 tbsp): 0 points
- Lemon Zest (from 2 lemons): 0 points
- Fresh Lemon Juice (1/4 cup): 0 points
- Vanilla Extract (1 tsp): 0 points
- Powdered Erythritol (1/2 cup): 0 points
- Fresh Lemon Juice (for glaze, 2 tbsp): 0 points
Total Points: 13
Servings: 10
Points Per Serving: 1.3 points
Nutrition Information:
- Calories: 90
- Fat: 2g
- Protein: 3g
- Carbohydrates: 17g
- Sugar: 1g
- Sodium: 150mg
I'm waiting for your comments! Enjoy!
