Pound cake is a diverse cake. It can be eaten for breakfast or dessert. Different flavors (such as lemon and blueberry) and different toppings (such as berries or yogurt) can transform even a low-fat pound cake into a delicious part of a meal. Enjoy my 3 favorite low-fat pound cake recipes.
Low Fat Pound Cake
- 1 1/2 cup corn oil margarine, at room temperature
- 3 cups sugar
- 6 large egg whites
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 cup low fat milk
- 1 tablespoon lemon juice
Preheat the oven to 325°F. Grease and flour a tube pan and set aside.
Beat the margarine and sugar in the bowl of an electric mixer until light and fluffy. Add the egg white, one at a time, blending well after each addition. Carefully stir in the dry ingredients alternately with the milk and lemon juice.
Pour the batter into the prepared pan. Bake for about 1 hour to 1 hour and 10 minutes. Remove from the oven and let cool for 10 minutes. Turn out onto a cake plate and serve.
Serves 18.
Click here for a link to the original recipe.
Low Fat Blueberry Pound Cake
- 2 cups sugar
- 1/2 cup margarine, at room temperature
- 8 ounces low fat cream cheese, at room temperature
- 3 large eggs
- 1 large egg white
- 3 cups all-purpose flour
- 2 cups blueberries
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 8 ounces low-fat lemon yogurt
- 2 teaspoons vanilla extract
- Low-fat cooking spray
- 1/2 cup powdered sugar
- 4 teaspoons fresh lemon juice
Preheat the oven to 350°F. Coat a tube pan with cooking spray and set aside.
Beat the butter, cream cheese, and sugar in the bowl of an electric mixer until light and creamy. Add the eggs and egg whites, one at a time, blending well after each addition.
Place the blueberries in a bowl. Toss with 2 tablespoons of the flour. Set aside.
In another bowl, combine the remaining flour, baking powder, baking soda, and salt. Add the flour mixture to the sugar mixture alternately with the lemon yogurt, beginning and ending with the flour. Fold in the blueberries and vanilla.
Pour the batter into the prepared pan. Bake for 1 hour and 10 minutes. Remove from the oven and let cool for 10 minutes.
While the cake is cooling, prepare a glaze: Stir together the powdered sugar and lemon juice until the sugar is dissolved into the juice.
Invert the cake onto a plate and spoon the glaze over the top.
Serves 16.
Click here for a link to the original recipe.
Low Fat Lemon Cream Cheese Pound Cake
- 2 tablespoons graham cracker crumbs
- 3 cups cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons butter, at room temperature
- 1 jar lemon butter
- 1 cup plain yogurt, drained
- 1 3/4 cup sugar
- 1 teaspoon lemon extract
- 1 large egg
- 2 large egg whites
- 1 cup low-fat buttermilk
- 1/2 cup fresh raspberries
- 1/2 cup fresh blackberries
Place the yogurt in a fine mesh sieve lined with a coffee filter. Let drain over a bowl for 2 hours. Discard the liquid and measure out 1/2 cup of the yogurt.
Preheat the oven to 350°F. Grease a 9-inch springform pan and sprinkle with graham-cracker crumbs. Set aside.
Sift the flour and measure out 3 cups. Combine with baking powder and salt. Set aside.
Beat the butter, 1/2 cup lemon butter, and yogurt in the bowl of an electric mixer. Add sugar and blend well. Add lemon extract, egg, and egg whites and mix until incorporated. Alternately add the flour mixture and buttermilk and blend until fully incorporated.
Pour batter into the prepared pan. Dollop with 4 teaspoons of lemon butter and swirl with a knife to marbleize. Bake for 65 minutes, until a cake tester comes out clean. Tent with foil the last 15 minutes of baking if the cake is browning too fast. Remove from the oven and let cool for 30 minutes in the pan. Cut into slices and serve.
Serves 10.
Click here for a link to the original recipe.
Enjoy these low fat pound cake recipes.
