Weight Watchers Lemon Pound CakeI

Ingredients:

For the Lemon Pound Cake:

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar substitute (like Stevia or monk fruit)
• 1/2 cup unsweetened applesauce
• 1/4 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup non-fat Greek yogurt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• Zest of 2 lemons
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract

For the Lemon Glaze (Optional):

• 1/2 cup powdered sugar substitute
• 2 tablespoons fresh lemon juice

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a standard-sized loaf pan.
2. Make the Cake Batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Cream Butter and Sugar Substitute: In a large mixing bowl, cream together the softened butter and granulated sugar substitute until light and fluffy.
4. Add Eggs and Vanilla: Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
5. Add Wet and Dry Ingredients: Alternate adding the flour mixture and the applesauce to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
6. Add Greek Yogurt and Lemon Zest/Juice: Fold in the non-fat Greek yogurt, lemon zest, and fresh lemon juice until the batter is smooth.
7. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean.
8. Cool: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
9. Make the Lemon Glaze (Optional): If desired, whisk together powdered sugar substitute and fresh lemon juice to make a glaze. Drizzle it over the cooled pound cake.
10. Slice and Serve: Slice the Lemon Pound Cake into servings and enjoy!

Notes:

• Sweeteners: Choose sugar substitutes suitable for baking. Adjust the quantities based on your sweetness preference.
• Greek Yogurt: The non-fat Greek yogurt adds moisture to the cake. You can also use low-fat Greek yogurt if preferred.
• Portion Control: Pay attention to portion sizes to stay within your desired point range.