The Deen Bros. Lighter Never Fail Pound Cake

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The Deen Bros. Lighter Never Fail Pound Cake The Deen Bros. Lighter Never Fail Pound Cake Recipe Courtesy of


159 Fewer Calories
7 g Less Fat

Servings: 16
Prep Time: 15 min
Cook Time: 1 hour
Difficulty: Easy

Ingredients Add to grocery list

3 cups cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 large eggs
1/2 cup fat-free milk
1/4 cup reduced-fat sour cream
Grated zest of 1 lemon
1/2 cup (1 stick) butter, softened
1/2 cup prepared lemon curd
1 1/2 cups sugar

Directions

Preheat the oven to 325°F. Spray a 10-inch Bundt pan with nonstick spray.
Combine the flour, baking powder, and salt in a large bowl until blended; set aside. Whisk the eggs in a medium bowl until frothy. Whisk in the milk, sour cream, and lemon zest. With an electric mixer on medium speed, beat the butter and lemon curd until smooth and creamy, about 1 minute. Gradually add the sugar and beat until light and fluffy, about 2 minutes. Reduce the speed to low. Alternately add the flour mixture and the milk mixture, beginning and ending with the flour mixture and beating just until blended.
Scrape the batter into the pan. Bake until a toothpick inserted into the center comes out clean,
55 – 60 minutes. Do not overbake. Let cool in the pan on a rack 10 minutes. Remove the cake from the pan and let cool completely on the rack.

Original recipe courtesy Paula Deen:  Never Fail Pound Cake

Nutritional Information: Per Serving: 272 Cal; 4 g Protein; 8 g Tot Fat; 5 g Sat Fat; 2 g Mono Fat; 45 g Carb; 0 g Fiber; 25 g Sugar; 50 mg Calcium; 2 mg Iron; 186 mg Sodium; 70 mg Cholesterol

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By Charlotte Osborne on June 24, 2013

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UNCLE DAVE BRYSON Cream Cheese Pound Cakes WARNING ONCE YOU MAKE THIS YOU ARE HOOKED FOR LIFE 4 stick butter salted but unsalted would work 3 cups sugar 6 large eggs if you can find duck eggs makes better cake dash of salt 3 cups all purpose flour triple sifted very impotent 8 oz cream cheese cut three parts add 1/3 at a time 2 tsp Mexican vanilla 2 teaspoons of almond extract Allow butter to get to room temperature same with eggs Cream butter and sugar. Add sugar 1 cup at a time. Add eggs one at a time beating well after each addition. Add cream cheese in thirds, beating well after each addition. Add flour sifted three times very impotant step and salt ½ cup at a time. Beat well. Add vanilla add almond extract . Bake at 325 for 1 hour and 30 minutes. Lemon Poundcake ADD LEMON JUICE after baking mix xxxx sugar and lemon juice to dizzle while still hot LEMON BLUEBERRY Add blueberries DUST a little flour carefully fold into batter use xxxx sugar w/ lemon icing while still hot FOR CHOCOLATE POUNDCAKE ADD 1 CUP OF Ghirardelli COCOA POWDER TO BASIC RECIPE STRAWBERRY POUNDCAKE 1 QUART OF GOOD STRAWBERRY PRESERVES TO BASIC REIPE PINEAPPLE POUNDCAKE use 2 cans crushed strain save juice for icing I use almond and Mexican vanilla extract Secret find friend who is going across border and have them pick up 2 or three quarts of each both light and dark it cheap compared to US and is double strength it has been USDA approved so don’t worry about quality.

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By sandra mcafee on June 22, 2013

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Just delicious! smile

By Brenda Williams on June 22, 2013

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I need HELP! I need a never fail recipe for meringue. Mine looks fine when I put it in the oven, but falls flat after removing it

By Sue Mills on June 19, 2013

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