Cholesterol Free Pound Cake
A cholesterol-free pound cake with rich vanilla and lemon flavors, moist texture, perfect for family gatherings, bake-offs, or anyone seeking a delicious, guilt-free dessert.
Ingredients
Instructions
- Cream margarine, Crisco, and sugar until smooth and fluffy.
- Add Egg Beaters and egg white, mixing well after each addition.
- Alternate adding flour (with baking powder) and skim milk, beginning and ending with flour.
- Stir in vanilla and lemon flavoring until well combined.
- Pour batter into a greased 10-inch tube or bundt pan.
- Bake at 350°F (175°C) for 1 hour and 25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool before removing from pan and serving.
Tips & Substitutions
For a lighter texture, make sure to cream the margarine and Crisco thoroughly until fluffy. You can substitute half of the all-purpose flour with whole wheat flour for added nutrition. If you want to enhance the lemon flavor, consider adding a tablespoon of fresh lemon juice. This cake can also be made in mini loaf pans for individual servings.
Serving Suggestions
This cholesterol-free pound cake is delicious on its own, but it pairs beautifully with Peach Melba Ice Cream for a delightful dessert experience. Consider serving it with fresh berries or a drizzle of lemon glaze for added flavor. It can also be enjoyed as a breakfast treat with coffee or tea, making it versatile for any occasion.
Storage & Reheating
Store any leftover pound cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, simply thaw at room temperature or warm individual slices in the microwave for a few seconds until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Cholesterol Free Pound Cake contains roughly 460 calories, with 8g protein, 64g carbohydrates, and 18g fat. It is a good source of iron (19% of the Daily Value), protein (15% of the Daily Value), and calcium (11% of the Daily Value).
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 regular eggs instead of Egg Beaters in this recipe?
Yes, you can substitute regular eggs for Egg Beaters. Use 4 large egg whites to replace the carton of Egg Beaters, which is equivalent to about 1 cup. This will maintain the recipe's low cholesterol feature while still providing the necessary moisture and structure.
What can I use instead of margarine?
If you prefer not to use margarine, a suitable substitute is unsalted butter. However, keep in mind that this will increase the cholesterol content. For a dairy-free option, you can use a plant-based butter alternative that is cholesterol-free to achieve a similar texture in the cake.
How can I make this cake more flavorful?
To enhance the flavor of your pound cake, consider adding a teaspoon of almond extract along with the vanilla and lemon flavoring. Additionally, incorporating citrus zest, such as lemon or orange, can provide a fresh, vibrant taste. Experimenting with spices like nutmeg or cinnamon can also add a delightful twist.
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).