Best Pound Cake(Low-Fat)
A light and tender low-fat pound cake with a delicate vanilla flavor, perfect for any occasion. Its moist crumb and subtle sweetness make it a versatile dessert or snack that suits those looking to enjoy a classic treat with fewer calories. Ideal for gatherings or everyday indulgence.
Ingredients
Instructions
- Blend together with a hand mixer the liquid Butter Buds, sugar, Egg Beaters, and vanilla.
- Alternate adding a little flour and then a little milk, continuing to mix until all the flour and milk are incorporated.
- Beat egg whites until stiff peaks form.
- Fold the beaten egg whites into the cake mixture gently.
- Pour the batter into a Bundt pan sprayed with nonfat cooking spray.
- Bake at 325°F (163°C) for 45 minutes to 1 hour until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, make sure to beat the egg whites until stiff peaks form before gently folding them into the batter. If you want to reduce sugar further, consider using a sugar substitute suitable for baking. You can also swap the liquid butter with unsweetened applesauce for a healthier fat alternative, similar to what's used in recipes like Quick And Easy Banana Loaf.
Serving Suggestions
This low-fat pound cake is delicious on its own, but it also pairs beautifully with fresh berries or a dollop of light whipped cream. For a special touch, serve it alongside a warm fruit compote or a scoop of low-fat ice cream. It makes a wonderful dessert or a sweet addition to brunch, complementing dishes like Southern Sweet Potato Pecan Bread.
Storage & Reheating
Once the pound cake has cooled completely, wrap it tightly in plastic wrap or store it in an airtight container. It can be kept at room temperature for up to three days or refrigerated for up to a week. To reheat, slice and warm in the microwave for about 10-15 seconds or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Best Pound Cake(Low-Fat) contains roughly 6 calories, with 0g protein, 1g carbohydrates, and 0g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole eggs instead of egg whites?
Yes, you can substitute whole eggs for the egg whites. However, this will increase the fat and calorie content of the cake. If you're aiming for a lower-fat option, stick with egg whites or egg substitutes like Egg Beaters.
What can I use instead of liquid butter?
You can replace liquid butter with unsweetened applesauce or a light vegetable oil. Both alternatives will provide moisture to the cake without significantly altering the flavor, but keep in mind that they may slightly change the texture.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs. If the toothpick has wet batter on it, it needs more time. Ensure that you check around the 45-minute mark and adjust the baking time as needed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).