Lemon Pound Cake

Name: Lemon Pound Cake
Ingredients: 1 cup whole-wheat pastry flour or white whole-wheat flour (see Tips); 3/4 cup all-purpose flour; 2 teaspoons baking powder; 1/4 teaspoon salt; 3 large lemons, divided; 1 1/4 cups sugar, divided; 3 ounces reduced-fat cream cheese (Neufchâtel), at room temperature; 2 tablespoons butter, at room temperature; 3 large egg whites, at room temperature (see Tips); 1 large egg, at room temperature; 1/2 cup reduced-fat milk

Lemon Pound Cake was pinched from <a href="http://www.eatingwell.com/recipes/lemon_pound_cake.html" target="_blank">www.eatingwell.com.</a>

"This wonderful rich, sweet lemon pound cake is downright zingy and the candied lemon slices are a beautiful bittersweet topping that’s better than frosting. The best part, though: when you taste it you won’t miss all the butter we cut out compared with a traditional pound cake recipe...."

INGREDIENTS

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1 cup whole-wheat pastry flour or white whole-wheat flour (see Tips)

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3/4 cup all-purpose flour

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2 teaspoons baking powder

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1/4 teaspoon salt

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3 large lemons, divided

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1 1/4 cups sugar, divided

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3 ounces reduced-fat cream cheese (Neufchâtel), at room temperature

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2 tablespoons butter, at room temperature

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3 large egg whites, at room temperature (see Tips)

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1 large egg, at room temperature

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1/2 cup reduced-fat milk

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