Monday, August 18, 2008

Low-Fat Pound Cake with Fresh Berries



One night, last week, I had a craving for angel food cake with fresh berries. I had a carton of blueberries in the refrigerator, so they were calling my name. I didn't have a dozen eggs, which you need for angel food cake, so I thought I would try to find a low fat pound cake recipe. I stumbled upon this recipe on Cooking Light's website, Lemon Pound Cake with Mixed Berries.I didn't have any lemons or yogurt, so I altered it just a bit. The end result was a pound cake that tasted just like an angel food cake. It really was quite yummy.

Cooking spray
2 tsp all-purpose flour
1 cup unbleached all-purpose flour
1/4 tsp. baking powder
1/4 tsp. salt
2/3 c. sugar
1/3 c. unsalted butter, softened
2 large egg whites
1 large egg
1/4 tsp. almond extract
1/2 tsp. vanilla extract
1/4 cup. low-fat sour cream

Preheat oven to 350 degrees. Grease and flour one 8 x 4 inch loaf pan with cooking spray/flour. Cream butter and sugar in a mixer bowl until fluffy. Add egg whites and egg, beating well. Beat in almond and vanilla extract and sour cream. Mix together the flour, baking powder and salt. Add to the butter/egg mixture and beat well. Pour batter into loaf pan. Bake for 45 minutes, or until a toothpick inserted in the middle comes out clean. Cool in pan on wire rack for 10 minutes (this will release it from the pan- I learned this lesson the hard way). Top with berries coated in a little sugar and a spoonful of whipped cream. So yummy and light!

14 comments:

Cinda said...

I think I am going to make this tonight...I've had a craving for strawberries lately! I'm so glad you post your recipes, I love reading them!

kat said...

Found this via google and this tastes pretty good. I don't think anyone will know it's low fat.

Anonymous said...

I too was googling and found your cake. It is snowing and your cake sounds yummy. NO berries but I think I will like it with a cup of coco.
Thanks

joyce said...

I did make the cake yesterday in a glass loaf pan. The crust was wonderful . Everyone loved it. Thanks so much for a healthier version of a family favorite. You will be in a place of honor in our family recipe box!
Thank
Joyce

runpdx said...

Like others -- found your recipe through a Google search. Love pound cake but never make b/c the fat content is just too high. My family loved your version -- couldn't tell it was low fat, and it doesn't make so much that you have a lot of leftovers that leads to overeating! Kudos -- from a fellow runner, mom and foodie!

ali said...

something didn't work. my cake was flat. i noticed you wrote powder in the description and soda in the list. maybe that's the problem. disappointing! :(

Emerson said...

I tried making this pound cake tonight -- why would my cake not rise? It was very dense. Please help so that I can try this recipe again - it sounds great!

Angie said...

Made this last night to go with some freshly picked raspberries and marion berries. The family LOVED it. For the berry compote I just threw two cups of berries, 2 TBsp sugar and a splash of white wine into a food processor. Add the compote and a touch of whip cream to the pound cake and yu-um is the word :-)

Anonymous said...

whats the difference btwn all purpose and unbleached flour?? can i just use all purpose for the all whole recipe??

Anonymous said...

It's baking soda, not baking powder...

Anonymous said...

This was excellent! Easy to make and tasty.

Anonymous said...

Not sure why the ingredient list was not corrected yet since this was posted 3 years ago....now I have a pound cake in the oven that is not going to rise...I was taking it to a dinner tonight...nice!

About Me said...

So sorry about the baking powder/baking soda mix up. I corrected it in the recipe. It's baking powder, not baking soda.

Anonymous said...

Hello, I just came upon this recipe too looking for low fat versions of pound cake. Mine is in the oven now and it is not rising :( The batter was very dense, which I know is true of cakes from scratch. It is at the half way baking point and is not rising. I used the baking powder. Is the measurement for the baking powder correct? That seems like a small amount. Hoping it is still salvageable if not very tall - the batter tasted pretty good.