This lightened-up pound cake is made with pureed cottage cheese which gives the cake a lot of moisture. You’d never guess that this isn’t a regular full-fat cake!
My RSS feed has been flooded with healthy recipes and posts about resolutions to eat better. I’m not really good at dropping sweets my from diet. It just makes me really grumpy and want desserts even more.
So rather drop them cold turkey, I’m still eating my desserts, but trying to lighten some of them up.
This is actually my second attempt at making a low fat pound cake. My first attempt at modifying a recipe did not turn out well. Then I came across this recipe from Bakers Royale and it was much more successful.
The only issue I had was that my cake had a slight indent towards the mid-section, so when I tried to sprinkle the powdered sugar, it hit the top and the bottom, but leaves a ring in the middle that is untouched. Other than that, the cake turned out great. Still a pound cake, but a reduced fat one.
You can view the full recipe on Bakers Royale.
Low Fat Pound Cake
Ingredients
- 1 ½ cups unsalted butter melted and at room temperature
- 8 oz 4 percent cottage cheese pureed (see note)
- 3 cups granulate sugar
- 1 tbsp vanilla
- 1 tsp salt
- 6 eggs
- 3 cups all-purpose flour
Instructions
- Preheat oven to 350°F. Grease a bundt pan and flour it.
- In a stand mixer, combine the butter, cottage cheese, and sugar until well combined, about one minute. Add the vanilla and mix until combined. With the mixer running, add the eggs one at a time only adding the next one once the previous ones are completely mixed into the batter. Turn the mixer to low and add the flour in batches.
- Pour the batter into the pan and bake for 60 to 70 minutes or until a toothpick comes out clean. Cool the cake in the pan for ten minutes before turning it out onto a baking rack to cool completely.
Notes
- It's important to puree the cottage cheese so you don't end up with white chunks in your cake, so be sure to process it until it's very smooth.
- Recipe source: Baker's Royale
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Yeah, first of the year always brings out the healthier recipes in our repertoire. This pound cake sounds like something we’d love to indulge in!
Hope you like it!
I love pounds cake but I’ve never made it from scratch. I like the idea of a lower get version and it just looks delicious.
I’m surprised you’ve never made one from scratch since you’ve tackled so many much harder recipes. I actually don’t really like pound cake but my family loves it.
Pretty!
I try to cut back a little bit, but I’d never try to go cold turkey haha.
Thanks! I’m happy with how it looks too except for the section that didn’t get any powder sugar. Oh well
I hear ya on those low-fat, healthy, diet recipes all over my feeds… makes me feel a tad guilty when I just polished off a bunch of chocolate my labmate brought in from Germany. Haha.
Anyway, the pound cake looks great, and the little voice in my head is telling me to buy a bundt pan. I’ve never used cottage cheese in a recipe before actually 😛
Yeah, I didn’t even bother with an eat healthy/exercise more resolution. hehe. But I do feel guilty when I read all this stuff, and I also feel guilty when I’m posting stuff like deep fried pickle chips and fried chicken wings. Lol. So I thought I’d lighten things up. I never enjoyed bundt pans until I started buying Nordicware ones. They cost more but they last forever and the cakes slide out so easily. And they have so many pretty shapes.