Pound cake can be so good. For many, it brings back memories of baking with their mother or grandmother and smells of lemon and vanilla in the air. But the “pound” in pound cake has been known to add a few on to the bellies of those who eat it. Here’s a lighter version (half the butter and less than half the sugar) of this dessert favorite.
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Ingredients
Vegetable oil cooking spray
1 cup (2 sticks) unsalted butter, room temperature, plus one teaspoon more for pan
2 cups all-purpose flour (spooned and leveled), plus more for pan
1 1/2 cups sugar
1/2 teaspoon salt
8 ounces non-fat sour cream
1 cup egg substitute
3/4 cup applesauce
1 teaspoon lemon extract
Powdered sugar
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Directions
