Pound Cake(Low-Fat)
A light, flavorful pound cake with subtle lemon and vanilla notes, perfect for dessert or tea time, suitable for those seeking a lower-fat treat.
Ingredients
Instructions
- Cream together margarine and sugar.
- Add egg and beat.
- Add egg whites one at a time and beat after each addition.
- Add butter flavor, lemon extract, and vanilla extract, and mix well.
- Gradually add flour and baking powder, stirring into the batter.
- Pour in buttermilk and mix until smooth.
- Grease a pound cake pan.
- Bake at 350°F (175°C) for 1 hour.
Tips & Substitutions
For a lighter texture, ensure your margarine is softened but not melted when creaming with sugar. You can substitute the buttermilk with low-fat yogurt mixed with a little water if needed. Adding a pinch of salt enhances the flavors. If you desire a citrus twist, consider incorporating some orange zest along with the lemon extract. This pound cake recipe can also be adapted for a gluten-free version by using a suitable flour blend.
Serving Suggestions
This low-fat pound cake is delicious on its own or served with fresh berries and a dollop of whipped cream. It also pairs beautifully with Aunt Evelyn Kear'S Sugar Cream Pie for a delightful dessert spread. For a festive touch, drizzle a simple lemon glaze over the top or serve it alongside a scoop of low-fat ice cream for a refreshing treat.
Storage & Reheating
Store any leftover pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, slice the cake and warm individual pieces in the microwave for about 15-20 seconds or until just heated through. This keeps the cake moist and enjoyable.
Nutrition & Diet Analysis (per serving)
Each serving of Pound Cake(Low-Fat) contains roughly 862 calories, with 20g protein, 160g carbohydrates, and 9g fat. It is an excellent source of iron (63% of the Daily Value), protein (40% of the Daily Value), and calcium (23% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 482mg per serving (21% 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 regular butter instead of margarine?
Yes, you can substitute regular butter for margarine in this recipe. However, keep in mind that it may slightly increase the fat content. If you prefer a lower-fat option, stick with the margarine as it contributes to the cake's lightness.
How can I make this cake sweeter?
If you find the cake isn't sweet enough for your taste, you can increase the sugar to 1 1/4 cups. Alternatively, you could serve the cake with a sweet fruit compote or a light drizzle of honey for added sweetness without changing the cake's recipe.
What can I do if my cake sinks in the middle?
A sinking cake can be caused by underbaking or overmixing the batter. Ensure your oven temperature is accurate and avoid opening the oven door too early. Always check for doneness by inserting a toothpick in the center; it should come out clean when baked properly.
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).