Happy National Pound Cake day, Fellow Foodies! Pound cake is traditionally made with a 1:1:1:1 ratio of flour, butter, eggs, and sugar, but I’ve included a healthier alternative below in honor of the holiday!
Won’t Make You Gain a “Pound” Cake
- 1 ½ cups whole wheat cake flour
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ teaspoon salt (Or salt substitute)
- 3 large eggs
- ½ cup nonfat buttermilk
- 1/3 cup canola oil
- 2 TBS light corn syrup
- 1 TBS vanilla extract
- 6 large egg whites
- 2 cups sugar divided
- ½ cup (1 stick) unsalted butter, softened
- 8 ounces reduced-fat cream cheese
- Preheat oven to 325 °F. Coat a 12-cup Bundt pan with cooking spray and dust with flour.
- Whisk whole-wheat flour, all purpose-flour, baking powder and salt in a medium bowl. Whisk whole eggs, buttermilk, oil, corn syrup, and vanilla in another medium bowl until well-blended.
- Beat egg whites in a third bowl with an electric mixer on high speed until light and foamy. Gradually beat in 1/2 cup sugar until stiff glossy peaks form.
- Beat butter and cream cheese in a large bowl until creamy. Add the remaining sugar and beat, scraping down the sides of the bowl as needed, until pale and fluffy, approximately 4 minutes. Alternate adding the flour and buttermilk mixtures to the blended butter and cream cheese – until smooth. Fold in 1/3 of the egg whites with a rubber spatula until just smooth (and no white streaks remain). Fold in the remaining egg whites. Scrape the batter into the prepared pan.
- Bake pound cake 1 hour to 1 hour and ten minutes – until a skewer inserted into it comes out clean. Cool in the pan on a rack for 10 minutes; loosen the edges with a knife and turn out onto the rack to finish cooling. Let cool at least an hour before slicing.
Per serving: 261 calories, 12g fat, 35 g carbs, 5g protein, 167 mg sodium (if using regular salt), 73 mg potassium
For comparison,traditional pound cake serving using 1:1:1:1 ratio : 355 calories, 21g fat, 27g carbs, 4g protein, 162mg sodium, 39g potassium