No Cholesterol Orange Pound Cake
A moist, flavorful orange pound cake that is cholesterol-free, featuring bright citrus notes and fluffy egg whites, perfect for a light dessert or afternoon treat.
Ingredients
Instructions
- Preheat oven to 350°F.
- Grease and flour the bottom of an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan.
- In a large bowl, stir together the sifted flour, sugar, baking powder, and salt.
- Add corn oil and orange juice to the dry ingredients.
- Beat on medium speed until smooth.
- Add grated orange peel.
- In a small bowl, beat egg whites on high speed until stiff peaks form.
- Fold the beaten egg whites into the flour mixture gently.
- Turn the batter into the prepared loaf pan.
- Bake for 50 minutes or until the cake springs back when lightly touched.
- Cool for 10 minutes in the pan.
- Remove from pan and cool completely on a wire rack.
Tips & Substitutions
For a lighter texture, ensure the egg whites are beaten to stiff peaks before folding them into the batter. If you're looking for a different flavor, you can substitute lemon juice and zest for the orange. You can also use a mix of whole wheat flour and all-purpose flour for added nutrition. Make sure to sift the flour to avoid lumps and ensure an even rise.
Serving Suggestions
Serve slices of the Orange Pound Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with a cup of tea or coffee. For an extra touch, drizzle a simple orange glaze over the top or serve it alongside fresh berries for a refreshing contrast. This cake is versatile and can be enjoyed as a breakfast treat or afternoon snack.
Storage & Reheating
Store leftover Orange 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, slice and warm individual pieces in the microwave for about 10-15 seconds or enjoy it at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of No Cholesterol Orange Pound Cake contains roughly 301 calories, with 6g protein, 2g carbohydrates, and 30g fat. It is a good source of protein (12% of the Daily Value) and calcium (11% of the Daily Value). Note that it is relatively high in sodium, at 1207mg per serving (52% 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 a different type of oil instead of corn oil?
Yes, you can substitute corn oil with other neutral oils like canola or vegetable oil. Each will provide a similar texture and moisture level in the cake. If you prefer a richer flavor, try using melted coconut oil, but keep in mind that it may impart a subtle coconut taste.
How can I make this recipe gluten-free?
To make a gluten-free version of the Orange Pound Cake, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure that the blend contains xanthan gum or add it separately according to the package instructions. The texture may vary slightly, but it should still yield a delicious cake.
What can I do if my cake doesn't rise?
If your cake doesn't rise, it could be due to expired baking powder or not beating the egg whites sufficiently. Always check the freshness of your baking powder before use. Beating the egg whites until they form stiff peaks is crucial, as this adds air to the batter, helping the cake rise beautifully during baking.
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).