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Bill Yosses's Lemon Pound Cake Recipe

Serves: 
16
60 minutes
Calories per serving: 340

Recipe Ingredients

9 lemons
2 3/4 cups all-purpose flour
3/4 cup SPLENDA® Sugar Blend
1 1/2 teaspoons baking powder
3/4 cup heavy cream
6 large eggs
11 tablespoons unsalted butter, melted
1 1/2 cups water
1 cup SPLENDA® Sugar Blend
1/4 cup water
2 tablespoons SPLENDA® Sugar Blend
2 cups fresh or frozen raspberries

Preparation

Preheat oven to 350 degrees F. Grease a 9-by-5-inch loaf pan, line with parchment or waxed paper. Grease paper.

Prepare lemon segments. Grate zest of 4 lemons; slice tops and bottoms off 3 (reserve fourth). Stand lemons on end on a cutting board, and cut away white pith until the flesh is exposed. Over a bowl, cut segments from membranes, letting fruit and juice fall into bowl (remove seeds). With fork, break segments into 1-inch pieces.

Sift flour, SPLENDA® Sugar Blend for Baking, and baking powder into the bowl of an electric mixer. Begin mixing on low speed then add cream or creme fraiche. Increase speed to medium, and beat in eggs, one at a time, then butter.

Fold lemon segments, juices, and 3 tablespoons zest gently into batter. Scrape into pan. Bake for 45-60 minutes.

Make the glaze while the cake is baking. JUICE and zest the remaining 6 lemons. Put SPLENDA® Sugar Blend for Baking in a pot, and add 1 1/2 cups water. Bring to a simmer, and cook, stirring, until sugar dissolves. Stir in lemon juice and remaining zest, and let cool.

Place cake pan on a wire rack for 30 minutes when cake is done.

Adjust oven temperature to 350 degrees F.

Unmold cake, and transfer it to a pie pan or deep dish. Pour lemon syrup over cake, and very gently squeeze the cake to help it absorb syrup. Carefully turn cake upside down in syrup, and squeeze a bit more. Put cake on a baking sheet; return to oven for 10 minutes to "set" the glaze.

Cool on a rack while making coulis. Combine SPLENDA® Sugar Blend for Baking with 1/4 cup water in a small pot and bring to a boil, stirring until sugar dissolves. Cool completely.

Puree raspberries and syrup in a blender, then strain through a fine sieve. Serve cake with raspberry coulis either pooled around or over the plated slice.

Serve cake with raspberry coulis either pooled around or over the plated slice.

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Nutrition Info Per Serving

Nutrition Info Per Serving 16 servings, Serving Size: 1 (1 inch) slice pound cake, 2 tablespoons raspberry coulis

Calories
340
Calories From Fat
130
Total Fat
14
g
Saturated Fat
8
g
Cholesterol
115
mg
Sodium
55
mg
Total Carbs
42
g
Dietary Fiber
2
g
Sugars
24
g
Protein
5
g

Conversion Chart

Want to turn your favorite dessert recipe into a less added sugar version? Simply select the type of SPLENDA® Product you want to use from the menu below, then the amount of sugar in your recipe. We'll tell you how much SPLENDA® Sweetener to use in place of sugar!

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