Low-Fat Peach Pound Cake
A light, moist peach pound cake with a touch of vanilla and low-fat yogurt, perfect for a healthy dessert or snack, especially for those watching calories or sugar.
Ingredients
Instructions
- Spray a 10-inch tube pan with Pam and sprinkle with 1 teaspoon of sugar.
- Combine 1/3 cup canola oil, 1/2 cup plain low-fat yogurt, and gradually add the remaining sugar, beating well.
- Add whole eggs and egg whites, one at a time, beating well after each addition.
- Add 1 tsp vanilla and mix well.
- Combine 2 3/4 cups flour, 1 1/2 tsp baking powder, and 1/2 tsp salt.
- Gradually add the dry mixture to the yogurt mixture, beating well.
- Dredge 2 cups chopped fresh peaches with the remaining 1/4 cup flour and fold them into the batter.
- Pour the batter into the prepared pan and bake at 350°F for 1 hour.
- Remove from the pan and cool before serving.
Tips & Substitutions
For a lighter texture, ensure that your yogurt is at room temperature before adding it to the batter. You can substitute the canola oil with applesauce for a lower fat option, or use egg substitutes for a vegan version. If fresh peaches are unavailable, canned peaches in juice can work, but drain them well to prevent excess moisture.
Serving Suggestions
This Low-Fat Peach Pound Cake is delightful served plain or with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with Pop Nichols' Coffee Cake for a brunch spread. Consider serving it alongside fresh fruit or a light salad for a refreshing dessert option.
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 overnight in the refrigerator and warm slices in the microwave for about 15-20 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Low-Fat Peach Pound Cake contains roughly 330 calories, with 8g protein, 37g carbohydrates, and 14g fat. It is a good source of protein (16% of the Daily Value) and calcium (14% of the Daily Value). Note that it is relatively high in sodium, at 638mg per serving (28% 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 frozen peaches instead of fresh?
Yes, frozen peaches can be used in this recipe. Just make sure to thaw and drain them thoroughly to avoid excess moisture in the batter. Dredging them in flour helps to prevent them from sinking to the bottom during baking.
What can I substitute for plain low-fat yogurt?
You can substitute plain low-fat yogurt with Greek yogurt for added protein and creaminess. Alternatively, non-dairy yogurt made from almond or coconut can also work well if you're looking for a dairy-free option.
How can I make this cake more flavorful?
To enhance the flavor of your cake, consider adding spices like cinnamon or nutmeg. You could also incorporate almond extract along with the vanilla for a nutty twist. Zest from a lemon or orange can also brighten up the flavors beautifully.
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).