Sunday Dinner

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Caramelized Onion and Black Truffle Cheddar-Gruyère Mini-Phyllo Tarts

Butterflied Roast Chicken
Warm Bread and Arugula Salad

Low-Fat Lemon Pound Cake
Blueberry Compote

I call this a "Use What's in the Refrigerator/Freezer/Pantry/Leftover" Sunday Dinner.  Please let me take a moment to explain.

Appetizer- Onions is in the pantry, 4-ounces cheese is leftover in the refrigerator and the Mini-Pyllo Tart Shells I almost always have in the freezer for a quick little bite.

Main Course- A whole chicken (or two or three) is always in my freezer, the warm bread I will make into croutons from my No-Knead Country Bread recipe and there was about 4-ounces of arugula that needed to be eaten up from a dinner earlier this week.

Dessert- I had quite a few lemons and wanted a little treat for breakfast this morning, so I baked this cake last night and we had a few slices this morning. The leftovers will be enjoyed for dessert tonight along with a compote from about 1 cup blueberries that were hanging out in my refrigerator. 

And that's how my Sunday Dinners roll some times.

This is a wonderful light little cake.  Low-fat sour-cream is used to knock out some of the fat without compromising the butter flavor of a traditional pound cake.  It bakes up beautifully with a nice dome, but just make sure you use an 8 1/2 x 4 1/2-inch loaf pan.  Anything bigger may put a damper on the dome.  My only change to the recipe was to triple the glaze because I love me some glaze.  Having said that, you could even make this cake without the glaze and enjoy it by itself or to be used in another layered dessert. Enjoy it for breakfast, as a tea time treat, dessert, or a "just passing-by" snack and you'll be glad it is low-fat😉. Happy Sunday!

Low-Fat Lemon Pound Cake
makes 1 (8 1/2 x 4 1/2-inch) loaf

For the Cake
1 1/2 cups (7 1/2-ounces) unbleached all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1/3 cup low-fat sour cream
1 1/2 Tablespoons freshly grated lemon zest from 2 lemons
1 1/2 Tablespoons freshly grated lemon juice from 2 lemons
1/2 teaspoon pure vanilla extract
1 cup (7-ounces) granulated sugar
5 Tablespoons (2 1/2-ounces) unsalted butter, softened
1 Tablespoon vegetable shortening
3 extra-large eggs, at room temperature

For the Glaze
6 Tablespoons confectioners' sugar
1 Tablespoon freshly squeezed lemon juice

For the Cake
Adjust oven rack to middle position and preheat the oven to 300° F.  Grease and flour an 8 1/2 x 4 1/2-inch loaf pan; set aside.  In a medium bowl, whisk together the flour, baking powder and salt; set aside.  In a separate bowl, whisk together the sour cream, lemon juice, and vanilla; set aside.

In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar and lemon zest until evenly distributed.  Add the butter and shortening and beat until the mixture is light and fluffy, about 2 minutes. Add the eggs, one at a time, and mix until combined (mixture may look curdled). Reduce the speed to low and add the flour mixture in three additions, alternating with two additions of the sour cream mixture.  Mix on low until smooth, about 30 seconds.  Using a rubber spatula, give the batter a snail stir.

Scrape the batter into the prepared pan and smooth the top.  Tap the pan on the counter several times to release and air bubbles.  Bake until the cake is golden brown and a toothpick inserted in the center comes out with just a few crumbs attached, about 60-70 minutes. Cool the cake in the pan for 10 minutes, the turn the cake out onto a rack.  Cool completely, about 2 hours.

For the Glaze
In a small bowl, whisk together the confectioners' sugar and lemon juice until smooth.  Set the cake, still on the rack, over a rimmed baking sheet to catch any glaze drips.  Slowly pour the glaze over the cooled cake allowing excess to drip over the edges.  Let the glaze set for at least 1 hour before transferring to a platter for serving, but is tastier if served the next day. (Cake can be made made and covered with plastic wrap and stored at room temperature for 5 days).  Enjoy

Source: Adapted from cookscountry.com


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