No Cholesterol White Pound Cake
A light and fluffy white pound cake with subtle lemon flavor, perfect for celebrations or teatimes. Its moist texture and delicate sweetness make it suitable for all ages and occasions, especially those seeking a cholesterol-free dessert option that doesn't compromise on taste.
Ingredients
Instructions
- Cream butter and sugar until fluffy.
- Sift dry ingredients and add alternately with milk.
- Whip egg whites into soft peaks.
- Fold egg whites into batter.
- Add lemon flavoring.
- Pour into prepared tube pan.
- Bake at 350° for 1 hour or until tests done.
Tips & Substitutions
For a lighter cake, ensure your butter is at room temperature for easier creaming with sugar. If you want to reduce sweetness, consider cutting the sugar by 1/4 cup. You can also substitute lemon flavoring with vanilla or almond extract for different flavor profiles. Make sure to sift the flour before measuring to avoid a dense cake. For added moisture, consider incorporating a bit of applesauce.
Serving Suggestions
Serve slices of this No Cholesterol White Pound Cake with fresh berries or a dollop of whipped cream for an elegant dessert. It pairs beautifully with a cup of tea or coffee. Consider serving it alongside a scoop of No-Fat Frozen Yogurt Cake Roll for a delightful dessert spread. It's also delicious toasted with a sprinkle of cinnamon sugar for a cozy treat.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to three days. For longer storage, wrap the cake tightly in plastic wrap and freeze it for up to three months. To reheat, let it thaw at room temperature, then warm slices in the microwave for 10-15 seconds or in a preheated oven at 350°F for a few minutes until just warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of No Cholesterol White Pound Cake contains roughly 417 calories, with 6g protein, 43g carbohydrates, and 25g fat. It is a good source of iron (13% of the Daily Value), protein (12% of the Daily Value), and vitamin C (10% of the Daily Value). Note that it is relatively high in sodium, at 722mg per serving (31% 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 whole eggs instead of egg whites?
While you can use whole eggs, this recipe specifically aims for a cholesterol-free option. Using egg whites keeps the cake light and fluffy. If you prefer whole eggs, you may need to adjust the baking time and texture slightly, as the fat from the yolks can make the cake denser.
What can I substitute for butter?
For a dairy-free alternative, you can use coconut oil or a plant-based butter substitute. Keep in mind that this may alter the flavor slightly, giving it a hint of coconut. You can also use unsweetened applesauce to reduce fat content while still achieving moisture in the cake.
How can I ensure my cake doesn't stick to the pan?
To prevent sticking, make sure to thoroughly grease your tube pan with butter or non-stick spray, and dust it lightly with flour. Alternatively, you can line the bottom with parchment paper for extra security. Allow the cake to cool in the pan for about 10 minutes before inverting it onto a wire rack.
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).