Low Fat Pound Cake Recipes

LOW FAT LEMON POUND CAKE

Low Fat Lemon Pound Cake image

Tweaked recipe from America's Test Kitchen; the recipe does not seem to be available online anymore... My only change is that I substitute fat-free greek yogurt for the low-fat sour cream, but I'll bet Splenda for Baking can also be subbed for the sugar.

Provided by Raquel Grinnell

Categories Dessert

Time 1h25m

Yield 1 loaf, 6-8 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup fat free Greek yogurt
1 1/2 tablespoons lemon zest (approx. 2 lemons)
1 1/2 tablespoons lemon juice
1/2 teaspoon vanilla
1 cup sugar
5 tablespoons butter, softened
1 tablespoon vegetable shortening
3 large eggs
2 tablespoons confectioners' sugar
1 teaspoon lemon juice

Steps:

Preheat oven to 300 degrees. Zest and juice lemons, saving each separately. Combine flour, baking powder and salt in large mixing bowl. In another bowl whisk together the yogurt, lemon juice and vanilla.
Add zest to sugar in large mixing bowl. Add butter and shortening to sugar mixture and beat until it's light and fluffy. Then add eggs in one at a time, mixing to combine.
Alternate between incorporating the flour and the sour cream mixture into the butter/egg mixture. Three additions of flour, in between two additions of the sour cream mixture. Mix until just combined.
Spray a loaf pan with non-stick spray, pour in batter and tap on counter to dislodge any bubbles. Bake for 60-70 minutes or until toothpick inserted into middle comes out clean. Remove to cooling rack.
If you prefer a super-moist cake, poke deep holes with wooden skewer or similar tool to help glaze penetrate. Glaze while cake is still warm. If you prefer the glaze to coat the top of the cake, don't poke holes and allow cake to cool before glazing.
To glaze, mix together confectioner's sugar and lemon juice and drizzle generously over cake. Serve alone, or with berries, reduced-fat Cool Whip, ice cream, you name it!

Nutrition Facts : Calories 403.1, Fat 14.5, SaturatedFat 7.5, Cholesterol 118.7, Sodium 258.8, Carbohydrate 61.8, Fiber 1, Sugar 37.3, Protein 7.3

LOW FAT POUND CAKE

Low Fat Pound Cake image

Here's a delicious, moist pound cake recipe that has very little fat. It gets a headstart from packaged cake mix, but tastes like scratch.

Provided by Claire312

Categories Breads

Time 55m

Yield 16 pieces, 16 serving(s)

Number Of Ingredients 7

Ingredients

1 (18 1/4 ounce) package reduced-fat yellow cake mix
1/2 cup sugar
1 (8 ounce) container nonfat sour cream
1 cup egg substitute
3/4 cup applesauce
1 teaspoon almonds or 1 teaspoon vanilla extract
fresh mint sprig

Steps:

Coat a 12 cup bundt pan with cooking spray, and sprinkle with flour, shaking to coat pan.
Beat cake mix and next five ingredients at medium speed with an electric mixer 4 minutes.
Spoon into pan.
Bake at 325 for 45 minutes or until a wooden pick interested into center comes out clean.
Cool in pan on a wire rack 10 minutes.
Remove from pan, cool completely on wire rack.

Nutrition Facts : Calories 522, Fat 7.2, SaturatedFat 1.8, Cholesterol 1.4, Sodium 731.3, Carbohydrate 106.8, Fiber 1.7, Sugar 7.4, Protein 8

POUND CAKE

Pound Cake image

"This is my own low-fat recipe and I often use cubes of it to make a wonderfully light blueberry trifle," writes Joyce Grasby from Rochester, New York. She also likes to spoon fresh or frozen fruit or berries over each slice for added flavor.

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 9

Ingredients

1/2 cup butter, softened
3/4 cup sugar
3 large eggs, room temperature
1/4 cup unsweetened applesauce
1-1/4 teaspoons vanilla extract
1/2 teaspoon grated lemon zest
1-1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

Steps:

In a small bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in the applesauce, vanilla and lemon zest. Combine the flour, baking powder and salt; add to creamed mixture just until blended., Transfer to an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 45-55 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Nutrition Facts : Calories 185 calories, Fat 9g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 159mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 0 fiber), Protein 3g protein.

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