Pound Cake with Rum & Lemon Glaze is one of my favorites. My mammy (grandmother) made a delicious pound cake and used one pound of everything, hence "pound cake". When I was converting the recipe, I thought "how do I turn a 19 gram per piece of delicious cake, high in saturated fat into one that is low fat and fits in my daily allowance and doesn't embarrass my mammy! Well. . .trial and error. . .here it is!
Ingredients:
1 cup (16 Tablespoons) low fat margarine.
1.75 cups fine granulated sugar
3 whole large eggs
3 large egg whites
1.5 Tablespoons vanilla extract
1/2 teaspoon salt
1.75 cups all purpose flour
RUM - to taste (start with a little and increase - but do not too much that it makes the batter runny.
Directions:
Preheat oven to 350 F and spray pan very well with no fat canola oil spray. (see notes on pan size)
Put margarine in a mixing bowl (I use stand mixer, or you can use hand mixer) and mix until margarine is creamy.
Scrape the sides and add the sugar. Mix 1-2 minutes until well blended.
In a separate bow, combine eggs and the egg yolks, vanilla, salt.
Lightly beat the egg mixture with whisk until all eggs are blended.
Slowly add egg mixture (about 1/3 of it at a time) to butter and sugar while mixer is at low speed, and mix thoroughly to blend.
Once all egg mixture is incorporated, scrape sides of bowl into batter and mix at medium to high speed for 2 minutes.
Reduce mixer speed to low and gradually add in the flour, about 1/4 cup at a time, until all is added.
Add RUM to taste.
Scrape the sides and bottom of bowl to be sure all flour has incorporated, then mix on medium speed until very well blended (but not longer than another minute).
Pour batter into prepared pan and bake for about hour or so in center of oven. Every oven is variable, and you will want to check on the cake after 30 minutes.
To test for doneness, skewer the center with a toothpick, or cake tester, and when it comes out with just a very slight moisture on the stick, take out of oven. Over-baking will dry out cake.
Let cake cool for 20 minutes before removing from pan.
To remove from pan, run knife carefully along edge, then invert the cake pan onto a cooling rack. Give it a gentle shake or tap on bottom to loosen it.
Once cake is completely cooled, pour the lemon glaze over top and drip down the sides. Sometimes, to get even more of the glaze, you can take the cake tester and dog small holes throughout the cake for the glaze to drizzle through.
Notes:
If you do not have rum, you can use a rum/butter extract. Be very careful as it can be overpowering with flavor due to its strength. Start with 1/2 teaspoon.
I have experimented with multiple oils and low fat margarines, and I have settled on Blue Bonnet stick low fat margarine.
Bake this cake in a Charlotte pan for decorative serving, or use a 9 x 2.25 inch round cake pan. Using low fat margarine does not give the cake a rise like real butter, so using a one layer wider pan creates a nice compact cake with a good rise, that bakes through. I do not recommend the usual loaf pan or bundt pan that most pound cakes are baked in and the margarine makes this cake more dense.
This cake contains approximately 2.25 grams of saturated fat per serving, without the sugar glaze when baked in a Charlotte pan. 1/24 piece is 2.25 grams fat. (see the photos above on the look of a Charlotte pan. It is delicious alone or add the Lemon glaze shown below.
Lemon Glaze Ingredients:
6 tables of low fat margarine
3 cups powdered sugar
1/4 cup lemon juice
Directions
Mix all ingredients together and pour over cooled cake, drizzling it down the sides.
The lemon glaze contains 15 grams of saturated fat which is less than 1 gram per Charlotte cake serving size (1/24 cake).
Enjoy!
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