Low-Fat Buttermilk Cake
A light, low-fat buttermilk cake with a tender crumb and subtle almond flavor, perfect for gatherings or afternoon tea, served with fruit or whipped toppings.
Ingredients
Instructions
- Cream sugar and Promise (butter) until light and fluffy.
- Beat in egg whites until well combined.
- Mix dry ingredients together in a separate bowl.
- Alternately add dry ingredients and buttermilk to the creamed mixture, beginning and ending with dry ingredients.
- Add vanilla or almond flavoring and mix well.
- Pour batter into a greased Bundt cake pan.
- Bake at 325°F (165°C) for 1 hour and 25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool before removing from the pan.
- Serve with warm jelly, Cool Whip, or fresh fruit.
Tips & Substitutions
To enhance the flavor, consider using homemade buttermilk by mixing milk and vinegar. If you want a lighter version, you can replace some of the egg whites with egg substitutes. For added moisture, you can incorporate unsweetened applesauce. Make sure to grease your Bundt pan well to prevent sticking, as this cake can be delicate.
Serving Suggestions
This Low-Fat Buttermilk Cake pairs beautifully with fresh fruit or a dollop of Cool Whip for a light dessert. You can also serve it with warm jelly for an extra touch of sweetness. It works well as a brunch option alongside dishes like Dutch Cucumbers or other light fare.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week. To reheat, warm individual slices in the microwave for about 10-15 seconds or enjoy it at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Low-Fat Buttermilk Cake contains roughly 702 calories, with 23g protein, 138g carbohydrates, and 8g fat. It is an excellent source of vitamin C (73% of the Daily Value), protein (46% of the Daily Value), and dietary fiber (39% of the Daily Value), and a good source of potassium and vitamin D. Note that it is relatively high in sodium, at 1986mg per serving (86% 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 substitute regular milk for buttermilk?
Yes, you can substitute regular milk for buttermilk by adding 1 tablespoon of vinegar or lemon juice to a cup of milk. Let it sit for about 5 minutes before using. This creates a similar acidity that helps the cake rise.
How can I ensure my cake doesn't stick to the pan?
To prevent sticking, be sure to grease your Bundt pan thoroughly with cooking spray or butter, and dust it lightly with flour. Alternatively, you can use parchment paper for easier removal. Allow the cake to cool slightly before inverting it onto a plate.
Can I freeze this cake?
Absolutely! You can freeze this Low-Fat Buttermilk Cake by wrapping it tightly in plastic wrap and then in foil. It can be stored in the freezer for up to 3 months. When ready to enjoy, thaw it overnight in the refrigerator before serving.
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).