Old School Lemon Pound Cake (Without The Pounds)

Pound cake can be so good. For many, it brings back memories of baking with their mother or grandmother and smells of lemon and vanilla in the air.  But the “pound” in pound cake has been known to add a few on to the bellies of those who eat it. Here’s a lighter version (half the butter and less than half the sugar) of this dessert favorite.

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Ingredients
Vegetable oil cooking spray
1 cup (2 sticks) unsalted butter, room temperature, plus one teaspoon more for pan
2 cups all-purpose flour (spooned and leveled), plus more for pan
1 1/2 cups sugar
1/2 teaspoon salt
8 ounces non-fat sour cream
1 cup egg substitute
3/4 cup applesauce
1 teaspoon lemon extract
Powdered sugar

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Directions

• Coat a 12-cup bundt pan with cooking spray, and sprinkle with flour, shaking to coat pan.
• Using an electric mixer on high speed, beat butter and sugar, sour cream until light and fluffy. Add egg substitute, beating well; add lemon extract and salt. Then…
  
  
  
  …add applesauce. With mixer on low, gradually add flour, beating just until combined (do not over-mix). Spoon into pan.
• Bake at 325° for 45 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes.
• Remove from pan; cool completely on wire rack.
• Instead of icing, lightly sprinkle with powdered sugar.
• Slice and serve!

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