Sometimes a recipe is so good you just have to make it more than once! This is a delicious cake that brings a taste of summer to your table!Light Lemon Pound Cake

Light Lemon Pound Cake

½ cup butter, softened
1 cup sugar
2 egg whites
1 egg
1 Tbsp lemon juice
1 tsp lemon extract
1 tsp vanilla extract
1 ½ cups flour
1 cup whole wheat pastry flour
2 tsp baking powder
½ tsp salt
¼ tsp baking soda
¾ cup (60z) fat free lemon yogurt

Glaze:
¾ cup confectioner’s sugar
4 tsp lemon juice
1 tsp grated lemon peel
1/3 cup dried apricots, finely chopped

In a large bowl cream the butter and sugar until light and fluffy. Add the egg whites and egg, beating well. Add the lemon juice and the extracts.

In a separate bowl combine the flours, baking powder, salt and backing soda; add to the butter mixture alternately with the yogurt.

Pour into a 10 inch Bundt pan coated with cooking spray.

Bake at 350 degrees for 35-40 minutes or until done. Cool for ten minutes before removing from the pan. Cool completely on a wire rack.

For the glaze: Whisk the confectioner’s sugar, lemon juice and lemon peel until blended. Stir in the apricots. Drizzle over the cake.

This cake is delicious with fresh strawberries and lemon sorbet!

Light Lemon Pound Cake

Light Lemon Pound Cake

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