Healthy Lemon Pound Cake

The other day, I was craving cake. I decided that instead of eating regular cake that is typically made with white flour and regular sugar, I would make my own healthy cake. This time I decided to try a Lemon Pound Cake recipe that I found my doing a Google search for “healthy cake recipes.” This cake was classified as healthy because it called for partial use of whole wheat pastry flour instead of using all white flour. However, it still contained white flour. The recipe also called for regular sugar and powdered sugar for the glaze. Ultimately, I decided to adapt the recipe so that it did not contain any white flour or sugar at all since I have flour & sugar substitutes readily available to me. Overall, the cake came out really good! Especially if you’re a fan of all things lemony! I found the cake texture to still be a little dense, but I didn’t mind that so much because pound cake is meant to be a bit denser than normal cake. I also found that it wasn’t dry at all in comparison to the “healthy brownies” that I made a while back. I’m thinking of trying this recipe again, but adding a chocolatey flavor instead of lemon. I found the lemoniness (I just created a new word!) made the cake very tart, but some people LOVE tart things, so I figured I would post the recipe anyway.

Here’s what I did:

Healthy Lemon Pound Cake |

Healthy Lemon Pound Cake

  • 1 1/2 cup brown rice flour
  • 1/4 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon kosher salt
  • 3 large lemons
  • 1 cup coconut palm sugar
  • 1/2 cup stevia in the raw (1/4 cup for the batter, and 1/4 cup for the glaze)
  • 3 ounces reduced-fat cream cheese (Neufchâtel)
  • 2 tablespoons unsalted butter (room temperature)
  • 3 large egg whites (room temperature)
  • 1 large egg (room temperature)
  • 1/2 cup unsweetened almond milk
  1. Preheat oven to 350°F, and spray a loaf pan with cooking spray then dust with flour tapping out any excess from the pan.
  2. Sift the brown rice flour, whole wheat flour, baking powder and salt together into a medium bowl.
  3. Use a fine grater to zest 2 of the lemons & then set them aside for later. Beat the coconut sugar & 1/4 cup of the stevia, cream cheese, butter and zest in a kitchen aid mixer (or equivalent in a large bowl) on medium-high speed until light and fluffy for about 2 minutes. Beat in the egg whites one at a time, making sure everything is combined after each addition. Add the 1 whole egg and combine mixture thoroughly. Reduce speed to avoid splashing, and mix in the unsweetened almond milk.
  4. Keep the mixer speed on low and add the flour mixture in 2  separate batches. Put your well-combined batter in the floured loaf pan, and smooth down the top.
  5. Bake for about 50 minutes or until an inserted butter knife comes out clean. Remove from the loaf pan and cool on a wire rack until slightly warm.
  6. While the cake is cooling, take the juice from the zested lemons and bring to a boil in a small pot on the stove top. Thinly slice the un-zested lemon, removing any seeds, and set to the side. Add 1/4 cup of the stevia to the pot of lemon juice and stir until the stevia has dissolved. Add the lemon slices to the juice and stevia mixture and cook for about 5 minutes until the lemons are soft. Once those are cooked, remove the lemons from the pot, and set to the side. Simmer the remaining liquid in the pot until thick and light yellow in color. Remove from heat.
  7. Place the cake on a plate for serving and poke holes all over the top of the cake (I used the back of a wooden match, but a skewer would work even better) about 1 inch deep. Spoon the lemon glaze over the cake, and arrange the candied lemon slices on top. Let the entire cake cool completely before serving.

Final Thoughts: I actually didn’t eat the lemon slices on top, but they did make the cake look nice and they held the moisture while it was being stored. People who are not as sensitive to sweet tastes as I am didn’t find the cake very sweet, but for someone like me who has been staying away from real sugar for over 4 months, I found it to be quite sweet. I actually could taste the caramel-like flavor that the coconut palm sugar added to the cake, and I found it to be a really nice compliment to the lemon flavor. Once again, here is a link to the original lemon pound cake that I adapted this recipe from. I’m sure it would have been a really delicious cake, but I’m trying to stay away from white flour & sugar, so I couldn’t try it. I hope you healthy folks enjoy this adapted recipe!! If you give it a try, or have any other suggestions, leave me a comment below! Thanks so much for visiting, and I hope you have a great day! :)

Here is a similar cake, but with dark chocolate frosting instead of lemon drizzle:

Best Wishes,

Christina <3