Weight watchers Recipes

Zero Point Lemon Pound Cake



  • For the Pound Cake:

    • 3 sticks unsalted butter room temperature
    • 8 ounces cream cheese, room temperature one brick
    • 1 teaspoon salt
    • 2 1/2 cups granulated sugar
    • 1 package lemon instant pudding (just use the mix/don’t cook this!) 3.4 ounce
    • 6 large eggs room temperature
    • 3 cups sifted cake flour
    • 3 1/2 teaspoons fresh lemon zest

    For the Lemon Glaze:

    • 1 1/3 cups powdered sugar sifted
    • 3 tablespoons fresh lemon juice
    • Optional: lemon zest for garnish
  1. For the Pound Cake:

    • Preheat oven to 325 degrees.
    • Add room temperature cream cheese, butter and salt to large mixing bowl and begin creaming on high speed until smooth.
    • Slowly add sugar and instant pudding to bowl and cream until light and fluffy which takes about 5-7 minutes.
    • Lower speed of mixer to medium and add one egg at a time and mix until incorporated.
    • Slow mixer to slowest speed and add flour one cup at a time into bowl until just incorporated.
    • Do not overbeat at this point.
    • Add lemon zest to bowl and mix.
    • Once everything is incorporated, pour cake batter into greased and floured or baking sprayed 12 cup bundt or tube pan.
    • Bake for 1 hour and 20-25 minutes or until a toothpick inserted into the center of the cake comes out clean.
    • Allow to cool in the pan for 10 minutes then remove cake and place on cooling rack for an hour or until it is completely cooled.

    For the Glaze:

    • Whisk together powdered sugar and lemon juice until smooth. If it is too runny, add a bit more sugar or if it is too thick, add a little bit more lemon juice. You want to consistency to coat the back of a spoon but slide off easily.
    • Drizzle on top of cooled cake, sprinkle with lemon zest and serve.


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