Delicious Low Fat Pound Cake Recipe – Slimming and Moist
Are you looking for a low-fat version of the classic pound cake recipe that has been a tradition in your family for generations? Well, don’t worry, I have got you covered!
I am excited to share my low-fat pound cake recipe with you. This recipe is a healthier twist on the original recipe but it still retains the rich and buttery taste that we all love.
This recipe is perfect for those who are trying to watch their calorie intake but still want to indulge in something sweet and satisfying. Unlike traditional pound cakes that are loaded with saturated fats, my recipe uses healthier ingredients such as applesauce, egg substitute, and nonfat sour cream to reduce the calorie count without compromising on the taste.
Moreover, this recipe is also customizable and versatile. You can swap out some ingredients or play around with variations to create a cake that suits your taste buds perfectly. Whether you are a fan of lemon pound cake, banana bread, sweet potato or even greek yogurt cakes – this low-fat pound cake recipe is sure to become your go-to choice when you want something delicious and equally healthy at the same time.
So let’s get started on creating this wonderful dessert together!
Why You’ll Love This Recipe
Are you craving a sweet and satisfying treat but worried about the calories and fat content? Look no further than this low-fat pound cake recipe! But don’t let the label fool you – this cake is just as delicious and indulgent as a traditional pound cake, but without all the guilt.
Firstly, this cake is incredibly versatile. You can add your own personal touch by choosing from an array of substitutions and variations such as using different fruits or nuts to create a unique flavor that suits your taste buds. It’s also suitable for those who are watching their weight or following a special diet such as Weight Watchers or keto.
Not only is this pound cake delicious, but it’s also better for your health. With fewer calories and less saturated fat than traditional pound cakes, you can enjoy this dessert without sacrificing taste or worrying about your waistline.
This recipe uses healthier ingredients such as unsweetened applesauce, egg substitute or nonfat sour cream, which swaps out the high-fat butter and cream usually found in regular pound cakes for ingredients that won’t weigh down on your health goals.
Lastly, its low-calorie content doesn’t mean that you have to sacrifice taste. This low-fat pound cake is rich, tender, moist and packed with flavors like vanilla extract, lemon zest and more. Each single slice often containing around 200 calories per serving makes it an ideal treat to enjoy without overindulging.
So why not give this healthy alternative a try? You’ll soon find yourself indulging in an irresistible yet low-fat dessert that will leave you wanting more.
Ingredient List
This low-fat pound cake recipe uses a combination of traditional and healthier ingredients to make a moist and delicious cake that won’t break the calorie bank. Here’s what you’ll need:
Dry Ingredients
- 3 cups of cake flour, spooned and leveled
- 1 tablespoon of baking powder
- ¼ teaspoon of baking soda
- ½ teaspoon of salt
Wet Ingredients
- 1 ½ cups of sugar
- ½ cup of unsweetened applesauce
- ½ cup of nonfat sour cream
- 4 egg whites or egg substitute equivalent to 4 eggs
- 8 oz (4% fat) cottage cheese, pureed until smooth
- 3 tablespoons of unsalted butter, melted
- 1 teaspoon of vanilla extract or scraped vanilla bean
Note: You can use full-fat sour cream if desired for added richness.
This recipe makes a single loaf, perfect for enjoying a single slice often containing around 150 calories per serving, which is much lower than traditional pound cake recipes.
The Recipe How-To
Now that you have all the ingredients, it’s time to start making our low-fat pound cake recipe.
Step 1: Preheat the oven
Preheat your oven to 350°F (177°C) and lightly spray a 9×5-inch loaf pan with cooking spray.
Step 2: Prepare the dry ingredients
Combine 3 cups of cake flour, 1 teaspoon of baking powder and a pinch of salt together in a medium bowl. Use a whisk to mix well.
Step 3: Prepare the wet ingredients
In another bowl, take ½ cup unsalted butter at room temperature, ⅔ cup cups nonfat sour cream, ¾ cup unsweetened applesauce, 1 tablespoon vanilla extract, and 2 cups granulated sugar. Whisk all these ingredients well until you get a smooth texture.
Step 4: Add egg substitute
Beat 3 large eggs and ¾ cup of egg substitute in a small bowl.
Step 5: Combine the ingredients
Add the beaten eggs into the wet mixture and whisk it well. Add in the dry ingredients gradually and mix until just combined.
Step 6: Bake it
Transfer this batter into the prepared pan and bake for approximately one hour or until it passes the toothpick test.
Step 7: Cooling Down
Remove from the oven carefully, let cool for about ten minutes, then remove from pan to cool completely on a wire rack.
You can serve this delicious low-fat pound cake plain, with sliced strawberries or even with some whipped cream if you’d like! Enjoy your slice of flavorful ‘healthier’ pound cake.
Substitutions and Variations
Let’s be honest, sometimes we just don’t have all the ingredients on hand or we simply want to switch things up a bit. Don’t worry, you can still make a delicious low-fat pound cake with some substitutions and variations.
For starters, if you are looking to cut back on cholesterol or your diet requires it, you can swap out the large eggs for an egg substitute such as egg whites. Not only is this lower in cholesterol but also reduces the saturated fat. Another option is to use applesauce in place of butter, which not only reduces the fat content but also adds natural sweetness.
If you don’t have nonfat sour cream on hand, you can substitute with plain nonfat Greek yogurt instead. This will give the pound cake a tangy flavor while keeping it moist.
For those who prefer a sugar-free option, you can use sugar substitutes like Stevia or Splenda in place of sugar. Just keep in mind that using a sugar substitute may alter the texture and color of the final product.
Feeling adventurous? Add some lemon zest, mashed bananas, or even sweet potato puree to give your pound cake a unique twist. You can also experiment with different flours such as almond flour or whole wheat flour for a healthier twist.
Lastly, for those following the keto diet, swap out the regular flour with coconut or almond flour and use sugar-free sweeteners like erythritol or monk fruit sweetener.
Remember that these substitutions and variations may affect the end result of your pound cake so be sure to adjust accordingly and have fun experimenting!
Serving and Pairing
Once your low-fat pound cake is ready, it’s time to plate it up and enjoy! There are so many different ways to serve and pair this delicious cake recipe – let me walk you through a few of my favorites.
Firstly, when it comes to serving, I recommend cutting your pound cake into single slices that are about 1/2 inch thick. Pound cake is a pretty rich dessert, so a smaller slice often goes a long way – especially if you’re watching your calorie intake!
Now, let’s talk about pairing options. One classic option is to add some fresh berries on top of each slice – strawberries or raspberries go particularly well with the vanilla flavor of this low-fat pound cake. Alternatively, you could add some poached pears or a few slices of grilled pineapple for a tropical twist.
If you’re looking for more indulgent pairing options, why not add a dollop of whipped cream or some homemade custard? These creamy additions will go perfectly with the dense, buttery texture of the pound cake.
Finally, if you’re feeling creative in the kitchen, there are plenty of ways to use low-fat pound cake as the base for other delicious desserts. You could try layering slices with sliced bananas and vanilla yogurt for a lighter version of banana bread, or using crumbled pound cake as the topping for a fruity summer crumble.
No matter how you choose to serve your low-fat pound cake, I guarantee that each moist and flavorful bite will leave you wanting more!
Make-Ahead, Storing and Reheating
Making this low-fat pound cake recipe ahead of time is a great way to save time for busy days. Once the cake is cooled, wrap it in cling film and store it in an air-tight container. It will keep well for up to 3 days at room temperature or in the fridge.
When reheating, you can microwave a single slice often containing around 100-120 calories for around 10-15 seconds or until it’s warm. Be cautious with reheating as over-heating can result in a dry texture.
If you’re planning on making this for an event or want to store it longer, freezing is another option. Wrap it tightly in aluminum foil or two layers of cling film and place it in the freezer. The pound cake will stay good for up to 3 months.
When thawing a frozen pound cake, leave it out at room temperature until completely defrosted. This process usually takes 30 minutes to an hour. You can also reheat it in the oven at 300°F (150°C) for around 5-10 minutes.
Overall, this pound cake recipe is perfect if you’re looking for something that can be made ahead with ease and store well either fresh or frozen. Just remember to follow the storage requirements and instructions for reheating so that you get the best texture possible once it’s time to enjoy!
Tips for Perfect Results
Creating a low-fat cake can be a challenge, but with the right tips, it doesn’t have to be. Here are some helpful tips to ensure that your low-fat pound cake turns out perfectly every single time:
1. Use room temperature ingredients: For the best results, make sure all ingredients are at room temperature before beginning. This will allow them to incorporate fully and evenly.
2. Don’t over mix: Overmixing can cause your low-fat pound cake to become tough and dry. Mix until just combined for optimal texture.
3. Use non-stick spray: Make sure you generously spray your baking pan with non-stick cooking spray before pouring in the batter. This will help ensure that your cake doesn’t stick to the pan and breaks apart when you try to remove it.
4. Measure accurately: Measuring ingredients accurately is crucial for baking success. Use measuring cups and spoons instead of eyeballing measurements for the best results.
5. Choose the right flour: Cake flour is the best choice for a delicate and tender crumb, but if you don’t have any on hand or want to keep it gluten-free, you can use almond flour or whole wheat flour as a substitute.
6. Monitor closely while baking: Keep an eye on your low-fat pound cake while it’s baking in the oven. Once it begins to turn golden brown on top, insert a toothpick into the center of the cake to check for doneness.
7. Let it cool: After removing your low-fat pound cake from the oven, let it cool completely before cutting into it. This will help it retain its shape and moistness.
8. Experiment with flavors: Don’t be afraid to experiment with flavors! Try adding lemon zest, banana bread extract or sweet potato puree for variations of this classic dessert.
By following these helpful tips, you can create a delicious low-fat pound cake that is sure to impress your guests while keeping your waistline in check. Enjoy!
FAQ
As we wrap things up in this recipe article, it’s time to answer some frequently asked questions (FAQ) to clear any doubts that you may have about this low-fat pound cake recipe. These questions will help you understand the nuances of this recipe better and equip you with the knowledge to try out different variations successfully. So without further ado, let’s dive in!
Which cake is the least fattening?
As a British cuisine chef, I have come across various cake recipes that cater to specific dietary needs or preferences. Some of the most popular ones include sugar-free pineapple cake, healthy sticky cake, healthy red velvet cake, chocolate cake, eggless cake, strawberry cake, low-fat cake, and vanilla cake. These cakes not only taste great but are also perfect for those who want to indulge in their sweet tooth without compromising their health goals or dietary restrictions.
How do you substitute butter in a pound cake?
When making a pound cake, there are alternative ingredients that can substitute butter such as fresh whipping cream, whole yogurt, Greek yogurt, ricotta, sour cream, or mascarpone. Each of these ingredients offers unique texture and flavor profiles for your cake. With mascarpone or sour cream, your cake will turn out dense, extremely moist, and packed with richness.
How do I make my pound cake less dense?
As a seasoned chef in British cuisine, I’ve learned that there are certain techniques and ingredients that can take a simple recipe from good to great. Here are some tips I’d like to share on how to make the perfect cake.
For a light and fluffy texture, I recommend swapping out all-purpose flour for cake flour. Cake flour is finely milled and has a lower protein content, making it ideal for cakes. It will help your cake rise beautifully and give it a delicate crumb.
Another secret ingredient I use is sour cream. Adding a dollop of sour cream to your batter will give your cake a tangy flavor and help keep it moist.
When it comes to incorporating butter into your batter, make sure it’s at room temperature. Cold butter can create lumps in your batter, and melted butter can make the cake dense. Also, avoid over-creaming your butter and sugar, which can lead to a dry cake with a tough texture.
To help your cake rise even more, add a pinch of baking powder or baking soda. This will give your cake an extra boost of lift, resulting in a light and airy texture.
For an extra burst of moisture, consider adding oil to your recipe. Oil will help keep the cake moist and tender.
When mixing your batter, be careful not to over-mix it, as this can lead to a dense and tough cake. Mix until all ingredients are just combined.
The key to baking the perfect cake is timing. Over-baking can result in a dry cake, while under-baking can leave you with a raw center. Keep a close eye on your cake and use a toothpick or cake tester to check for doneness.
Finally, to add an extra layer of flavor and moisture to your cake, brush it with a simple syrup or other liquid. This will infuse your cake with sweetness and keep it moist for days to come.
Are pound cakes healthy?
Pound cake tends to be considerably caloric as a single slice boasts around 300-400 calories. The sugary treat is also generously laced with sugar, with roughly 20-30 grams per slice. On top of that, a piece of pound cake is abundant in saturated fats, housing around 10-15 grams.
Bottom Line
:
In conclusion, this Low Fat Pound Cake Recipe is an excellent option for anyone who loves cake but wants to cut down on calories and saturated fats. It’s easy to make, tastes delicious and has a tender crumb that is sure to satisfy any sweet cravings.
With healthier substitutes such as unsweetened applesauce, nonfat sour cream, egg substitute, and low-fat cottage cheese, this pound cake recipe manages to provide the same rich, creamy texture without adding unnecessary calories.
You’ll love how moist and flavorful each slice of this pound cake is – making it a perfect guilt-free treat that you can enjoy anytime. Plus, it’s versatile enough to accommodate various substitutions like using lemon or banana bread instead of vanilla extract.
So next time you’re looking for a healthier version of pound cake, give this recipe a try. Trust me; your taste buds will thank you. Happy baking!
Low Fat Pound Cake Recipe
Ingredients
- 1 (18 1/4 ounce) package reduced-fat yellow cake mix
- 1/2 cup sugar
- 1 (8 ounce) container nonfat sour cream
- 1 cup egg substitute
- 3/4 cup applesauce
- 1 teaspoon almonds or 1 teaspoon vanilla extract
- fresh mint sprig
Instructions
- Coat a 12 cup bundt pan with cooking spray, and sprinkle with flour, shaking to coat pan.
- Beat cake mix and next five ingredients at medium speed with an electric mixer 4 minutes.
- Spoon into pan.
- Bake at 325 for 45 minutes or until a wooden pick interested into center comes out clean.
- Cool in pan on a wire rack 10 minutes.
- Remove from pan, cool completely on wire rack.
Nutrition
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.