Pound Cake(Low In Cholesterol)
A moist, low-cholesterol pound cake with subtle vanilla and almond flavors, perfect for those seeking a lighter dessert option without sacrificing taste.
Ingredients
Instructions
- Coat the bottom of a loaf pan with cooking spray and dust with flour.
- Cream margarine and sugar until creamy and fluffy.
- Add egg whites; beat for 4 minutes at medium speed.
- Add vanilla and almond extracts; beat at low speed until blended.
- Combine flour, baking soda, and salt.
- With the mixer running at low speed, add the flour mixture to the creamed mixture, alternating with the yogurt, ending with the flour.
- Pour the batter into the prepared pan.
- Bake at 350°F for 65 minutes or until done.
Tips & Substitutions
For a lighter texture, ensure your margarine is at room temperature before creaming with sugar. You can substitute the margarine with a low-fat butter alternative if desired. If you don't have Egg Beaters, using 3 additional egg whites works well. For added flavor, consider incorporating a tablespoon of lemon zest. This pound cake is versatile enough to be enjoyed plain or with toppings like fresh fruit or a light glaze.
Serving Suggestions
This pound cake pairs beautifully with Baked Apple Wedges or a dollop of Easy Raspberry Cream for a delightful dessert. Serve it with a cup of tea or coffee for a cozy afternoon treat. It can also be dressed up with a sprinkle of powdered sugar or a light drizzle of glaze for special occasions. For a fun twist, try serving it alongside a scoop of vanilla ice cream.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to three days. If you want to keep it longer, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, simply thaw at room temperature or warm slices in the microwave for about 10-15 seconds until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Pound Cake(Low In Cholesterol) contains roughly 451 calories, with 18g protein, 65g carbohydrates, and 4g fat. It is an excellent source of vitamin C (61% of the Daily Value), protein (37% of the Daily Value), and dietary fiber (26% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 1466mg per serving (64% 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 in this recipe?
Yes, you can use whole eggs instead of egg whites. However, it will increase the cholesterol content. Using whole eggs will also provide a richer flavor and color, but for a low-cholesterol option, stick to egg whites or Egg Beaters.
What can I do if my pound cake doesn't rise properly?
If your pound cake doesn't rise, it could be due to expired baking soda or incorrect oven temperature. Always check that your baking soda is fresh. Additionally, make sure you're not overmixing the batter after adding the flour, as this can lead to a denser cake.
How can I make this pound cake gluten-free?
To make this pound cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum for proper structure. Adjust baking time as needed, as gluten-free cakes can sometimes bake faster or slower than traditional recipes.
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).