Low Cholesterol Pound Cake
This Low Cholesterol Pound Cake offers a moist, tender crumb with subtle vanilla and lemon flavors. Perfect for those seeking a heart-healthy dessert, it combines simplicity with deliciousness, making it suitable for family gatherings or everyday indulgence without compromising on taste.
Ingredients
Instructions
- Cream margarine and sugar until smooth and fluffy.
- Sift together baking powder and all-purpose flour.
- Gradually add the flour mixture and skim milk to the creamed mixture, mixing well.
- Fold in stiffly beaten egg whites, vanilla flavoring, and lemon flavoring.
- Pour batter into a greased cake pan and bake at 325°F for 1 1/4 hours.
Tips & Substitutions
For a lighter texture, ensure the margarine is at room temperature before creaming it with sugar. You can substitute half of the all-purpose flour with whole wheat flour for added nutrition. If you prefer a different flavor, try using almond extract instead of vanilla. Be cautious not to overmix after folding in the egg whites to maintain the cake's lightness.
Serving Suggestions
Serve slices of this low cholesterol pound cake plain or dusted with powdered sugar for a simple treat. It pairs beautifully with fresh berries or a dollop of light whipped cream. For a delightful contrast, consider serving it alongside Rich Lemon Bars or a refreshing scoop of Orange-Pineapple Sherbet for a light dessert experience.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and freeze it for up to 3 months. Thaw at room temperature before serving, and if desired, warm individual slices in the microwave for a few seconds to refresh them.
Nutrition & Diet Analysis (per serving)
Each serving of Low Cholesterol Pound Cake contains roughly 293 calories, with 18g protein, 49g carbohydrates, and 2g fat. It is an excellent source of protein (37% of the Daily Value) and calcium (22% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 682mg per serving (30% 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
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick into the center; it should come out clean or with a few moist crumbs attached. If the toothpick comes out with wet batter, the cake needs more time. Additionally, the edges should begin to pull away from the pan, indicating that it is fully baked.
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).