Light Low-Calorie Pound Cake Recipe

If you’re craving something sweet but want to keep it light and guilt-free, this Light Low-Calorie Pound Cake Recipe is an absolute game-changer. It perfectly balances the classic richness of a pound cake with a lighter, healthier twist that doesn’t sacrifice any of that comforting flavor or tender texture you love. Whether you’re serving it for breakfast with coffee or enjoying a delicate dessert, this pound cake feels like a hug in every bite—without the heaviness.

Ingredients You’ll Need

This recipe keeps things wonderfully simple with a handful of essential ingredients that come together to create a moist, flavorful, and perfectly textured pound cake. Each component plays a distinct role—whether it’s lending softness, sweetness, or that buttery richness—making this Light Low-Calorie Pound Cake Recipe both delicious and accessible.

• Cake flour (3/4 cup): Provides a tender crumb for a soft, melt-in-your-mouth texture.
• Salt (1/4 teaspoon): Enhances the flavors and balances sweetness perfectly.
• Baking powder (1 teaspoon): Gives the cake its gentle rise without heaviness.
• Unsalted butter, room temperature (6 tablespoons): Adds richness while keeping control over salt levels.
• Fine sugar (7 tablespoons): Sweetens just enough without overwhelming the lightness.
• Vanilla extract (1 teaspoon): Brings warmth and depth of flavor to every bite.
• Large egg, room temperature (1): Provides structure and moisture for that classic pound cake feel.
• Milk (1 1/2 tablespoons): Keeps the batter smooth and tender.
• Large egg white, room temperature (1): Adds extra lift and lightness without extra fat.

How to Make Light Low-Calorie Pound Cake Recipe

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F (180°C). Prepare your 8×4.5-inch loaf pan by lining it with parchment paper or greasing and flouring it to prevent sticking. This initial step sets the stage for an evenly baked, perfectly shaped cake that’s easy to remove when it’s done.

Step 2: Mix the Dry Ingredients

Whisk together the cake flour, salt, and baking powder. Sifting or whisking ensures these dry ingredients are well combined and free of lumps, contributing to a tender crumb and an even bake in your Light Low-Calorie Pound Cake Recipe.

Step 3: Cream Butter and Sugar

In a large bowl, beat the unsalted butter with the fine sugar until the mixture becomes creamy and noticeably lighter in color. This step incorporates air, building a light texture that carries through the cake without extra calories from heavy ingredients.

Step 4: Add Eggs, Milk, and Vanilla

Beat in the whole egg, followed by the egg white, each for about a minute. Then add the milk and vanilla extract, beating for an additional three minutes. This combination boosts moisture and flavor while contributing to the lightness that makes this recipe stand out.

Step 5: Combine Wet and Dry Ingredients

Add half of your dry flour mixture to the wet ingredients and beat briefly on low speed. Then add the rest and mix just until combined, about 10 to 12 seconds. Avoid overmixing to keep the pound cake tender and avoid a dense texture.

Step 6: Prepare to Bake

Pour your batter into the prepared pan, then gently tap it twice on the counter to release trapped air bubbles. Running a butter knife in an “S” shape through the batter helps remove excess air, ensuring a smooth top and even bake for your Light Low-Calorie Pound Cake Recipe.

Step 7: Bake to Perfection

Bake for 25 to 30 minutes, checking doneness with a toothpick inserted in the center—which should come out clean. The aroma alone will make you eager to slice into this light and lovely pound cake.

Step 8: Cool and Serve

Allow the cake to cool in the pan on a rack for 6 minutes before removing it. Then place it directly on the rack to cool completely. This quick cooling prevents sogginess and helps maintain the delicate texture of this Light Low-Calorie Pound Cake Recipe.

How to Serve Light Low-Calorie Pound Cake Recipe

Garnishes

Keep garnishes simple and fresh to complement the light nature of this pound cake. A dusting of powdered sugar, a scattering of fresh berries, or a spoonful of Greek yogurt with honey makes a refreshing topping that elevates every bite.

Side Dishes

This cake pairs beautifully with a hot cup of tea or coffee, making it perfect for casual gatherings or afternoon treats. For a more indulgent twist, serve alongside fresh fruit compote or a light whipped cream for a satisfying yet low-calorie dessert.

Creative Ways to Present

Try slicing the pound cake thin and toasting it lightly for a crunchy variation, or cut into cubes and layer in a trifle with low-fat custard and berries. Serving it with flavored yogurt or drizzled with a sugar-free fruit syrup brings exciting new dimensions to this Light Low-Calorie Pound Cake Recipe.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, wrap the pound cake tightly in plastic wrap or place it in an airtight container. Stored this way, it will stay fresh at room temperature for up to 3 days, retaining its moist texture and delightful flavor.

Freezing

If you want to keep your Light Low-Calorie Pound Cake Recipe longer, slice it and wrap each piece individually in plastic wrap, then seal in a freezer-safe bag. Frozen this way, it’s perfect for up to 2 months and ready to enjoy anytime you crave a light indulgence.

Reheating

For the best experience, thaw frozen slices at room temperature and warm them gently in a microwave for 10 to 15 seconds or in a toaster oven until just heated through. This brings back that soft, fresh-baked feel without drying out your pound cake.

FAQs

Can I use all-purpose flour instead of cake flour?

Absolutely! While cake flour creates a more tender crumb, all-purpose flour works just fine—just use the same amount, and your cake will still be deliciously soft and moist in this Light Low-Calorie Pound Cake Recipe.

Is it necessary to use room temperature eggs and butter?

Yes! Room temperature ingredients blend together more smoothly, resulting in better aeration and a lighter cake texture, which is key to achieving the perfect Light Low-Calorie Pound Cake Recipe.

Can I make this recipe dairy-free?

Yes, you can substitute the butter with a dairy-free margarine or coconut oil and use almond or oat milk instead of regular milk. The flavor might shift slightly but it remains wonderfully light and tasty.

How can I add extra flavor without adding calories?

Try adding lemon zest, a splash of almond extract, or a few drops of orange blossom water for fragrant variations that keep your pound cake light yet bursting with flavor.

Will the cake keep well without refrigeration?

Since this Light Low-Calorie Pound Cake Recipe has minimal perishable ingredients, it stores well at room temperature for a few days, but refrigerating will extend its freshness if needed. Just be sure to wrap it well to prevent drying out.

Final Thoughts

This Light Low-Calorie Pound Cake Recipe is a delicious reminder that lighter desserts don’t need to shy away from classic flavor and texture. It’s an ideal go-to when you want to impress without overindulging, and once you try it, I bet it will become one of your favorite ways to enjoy pound cake anytime. So why wait? Treat yourself and your loved ones with this simple, delightful recipe today.

Light Low-Calorie Pound Cake Recipe

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This light pound cake recipe is a delightful low-calorie dessert option that’s tender, moist, and subtly sweet. Made with simple pantry ingredients and baked to perfection, it’s perfect for those seeking a lighter treat without sacrificing flavor or texture. The cake features a delicate crumb and is great for serving at tea time or as a snack.

• Author: Paula
• Prep Time: 10 minutes
• Cook Time: 25-30 minutes
• Total Time: 35-40 minutes
• Yield: 12 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Low Calorie

Ingredients

Dry Ingredients

• 3/4 cup cake flour (can substitute with all-purpose flour)
• 1/4 teaspoon salt
• 1 teaspoon baking powder

Wet Ingredients

• 6 tablespoons unsalted butter, at room temperature
• 7 tablespoons fine sugar
• 1 teaspoon vanilla extract
• 1 large egg, at room temperature
• 1 1/2 tablespoons milk
• 1 large egg white, at room temperature

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (180°C). Line an 8×4.5 inch loaf pan with parchment paper or alternatively grease the pan with butter and dust it with flour to prevent sticking. Set aside.
2. Mix Dry Ingredients: Whisk together the cake flour, salt, and baking powder in a bowl. This helps to evenly distribute the leavening agents and salt.
3. Cream Butter and Sugar: In a large mixing bowl, beat the unsalted butter and fine sugar together until the mixture becomes creamy and light in color. This aeration step is essential for a light texture.
4. Add Eggs and Flavorings: Beat in the whole egg for about a minute until combined, then add the egg white and beat for another minute. Stir in the milk and vanilla extract and continue beating for 3 minutes to create a smooth batter.
5. Combine Wet and Dry Ingredients: Add half of the dry ingredients to the wet mixture and mix briefly at low speed. Then add the remaining dry ingredients and beat just until combined, about 10 to 12 seconds—being careful not to overmix to maintain fluffiness.
6. Prepare Batter in Pan: Pour the batter into the prepared loaf pan. Tap the pan gently twice on the countertop to release any trapped air bubbles. Then run a butter knife in an S shape through the batter to further remove air pockets.
7. Bake the Cake: Place the pan in the oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool the Cake: Remove the cake from the oven and place it, still in the pan, on a cooling rack for 6 minutes. Then carefully remove the cake from the pan and allow it to cool completely on the rack.
9. Serve: Slice as desired and serve this light, tender pound cake as a delightful low-calorie dessert or snack.

Notes

• Use room temperature ingredients to ensure proper mixing and fluffy texture.
• Do not overbeat the batter after adding the dry ingredients to keep the cake light.
• Tap the pan and run a knife through the batter to prevent air bubbles and uneven baking.
• Substituting cake flour with all-purpose flour may result in a slightly denser cake.
• Store leftovers in an airtight container at room temperature for up to 3 days.