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Light Low-Calorie Pound Cake Recipe

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3.9 from 9 reviews

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.

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.

Find it online: https://bitezly.com/light-low-calorie-pound-cake-recipe/