Best Low Fat Pound Cake Recipes

LOW FAT CHOCOLATE BUNDT CAKE/POUND CAKE

Steps:

• Have all ingredients at room temperature. Position the rack in lower third of the oven.
• Preheat to 350°. Spray pans with vegetable oil spray.
• Weigh & whisk or sift together well flour, cocoa, baking soda, baking powder and salt; set aside.
• Whisk the whole eggs with the egg whites in a small bowl; set aside.
• Dissolve the espresso powder in 3 tablespoons warm water and combine with the vanilla and buttermilk in a small bowl.
• Cut the butter into chunks and place in an electric mixer bowl. Beat to soften, about 1 minute. Add sugar gradually, beating constantly for about 3 minutes at medium speed. Gradually dribble eggs into sugar mixture, beating at medium-high speed for 2 to 3 minutes.
• On medium-low speed, beat in a third of the flour mixture, scraping the bowl as necessary. On medium speed, gradually dribble in half of the buttermilk mixture, scraping the bowl as necessary. On low speed, beat in half of the remaining flour followed by the rest of the buttermilk- scraping the bowl as necessary. Beat in remaining flour mixture until well combined. It is OK if batter looks slightly curdled.
• Scrape batter into the pan or pans and smooth the top as necessary.
• Bake until the cake just starts to shrink away from the sides of the pan and a toothpick inserted into the center comes out barely clean. Do not overbake. A 6-cup bundt cake will be done in 35-40 minutes, a tube or large bundt pan in 50 to 55 minutes; an 8-inch layer takes about 40 minutes and loaves 45-50 minutes.
• Cool cake, in the pan, on a rack for 10 minutes. Invert and remove pan. Turn right side up if baked in loaves. (I nearly always make this in a nordicware bundt pan.).
• MAKE IT AHEAD: Cake remains moist and delicious for 4 to 5 days, well wrapped. Cake may also be frozen for up to 2 months.
• I serve this with Mean Chef's chocolate ganache, which, of course, completely negates any inkling of low-fat sanctimony!

LOW FAT LEMON POUND CAKE

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!

LUSCIOUS LOW FAT CHOCOLATE POUND CAKE

Steps:

• Preheat oven to 350°F.
• Using a nonfat cooking spray (I like the butter flavored, but anything will work just fine) grease a pound cake pan.
• In a medium bowl sift or stir together the salt, baking powder, baking soda, cocoa, and flour.
• Set aside.
• In a medium bowl whisk together the egg whites, sour cream, brown sugar, and vanilla extract.
• Whisk in 1/3 of the flour mixture, 1/2 the milk, 1/3 flour, 1/2 milk, 1/3 flour.
• Got it?.
• tehehe.
• Pour mixture into the greased pan and bake for 25 to 35 minutes or until a wood toothpick comes out clean.

LOW FAT POUND CAKE

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.