• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Munaty Cooking
  • Recipe Index
  • Main Meals
  • Chicken
  • Dessert
  • Videos
  • About Me
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • Main Meals
  • Chicken
  • Dessert
  • Videos
  • About Me
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Dessert

    Light Pound Cake Recipe with Low Calories

    Published: May 30, 2023 by Muna · This post may contain affiliate links ·

    Jump to Recipe Jump to Video

    This is an old recipe for Light Pound Cake; it is low in calories, but you won’t even notice it. This pound cake melts in your mouth; its texture is lighter than pound cake recipes like Lemon pound cake, chocolate pound cake, and whipping cream pound cake. This light pound cake is 112 calories per slice and is incredibly delicious with fruits or a chilled glass of milk. Watch me make it step by step!

    Light pound cake feature image 2023.
    Jump to:
    • 🥘 INGREDIENTS YOU'LL NEED
    • 🔪 MAKING LIGHT POUND CAKE STE-BY-STEP
    • 💭 BAKING TIPS
    • 📖 DELICIOUS VARIATIONS AND SERVING IDEAS
    • 💬 FREQUENTLY ASKED QUESTIONS
    • 🍲 MORE CAKE RECIPES YOU'LL LOVE
    • 🌡️ STORING
    • 📖 Recipe
    • 💬 Comments

    I have made this cake for those who want to cut down the calories but have a sweet tooth, which makes them cheat. Now you have a cake that tastes exactly like the authentic pound cake but is lower in calories. It freezes well, and when you feel like cheating on your diet, at least you’ll know you cheated by how many calories.

    Although this cake doesn’t look as fancy as my Southern Butter Pecan Cake or elegant as my Pistachio Cake, it has a delicious flavor and tender crumbs that satisfy your sweet tooth and cravings for dessert. Below, I have created some delicious variations and ways to serve light pound cake.

    🥘 INGREDIENTS YOU'LL NEED

    Cake flour – We will use cake flour for tender crumbs and light pound cake. I must mention that I have used all-purpose flour, and the result was excellent.

    Sugar – You can go for brown sugar, but I used fine white sugar; both sugars work in this recipe.

    Eggs – A pound cake recipe usually asks for three large eggs, but we use one whole and one egg white in this recipe.

    Milk – Not much, just a tablespoon and a half to compensate for the third egg and get tender crumbs. 

    Butter won’t be a pound cake without butter; go for unsalted and good-quality butter.

    Baking powder – Yes, the authentic pound cake recipe doesn’t have baking powder, but we want our cake to rise and be light. Hence we are using a teaspoon of baking powder.

    Close up image of light pound cake slices.

    🔪 MAKING LIGHT POUND CAKE STE-BY-STEP

    Making this pound cake is no different than making any other pound cake; the steps are similar, and it’s a straightforward recipe. Below are the main steps, but please read the recipe card for details.

    Step 1

    Preheat the oven to 350F/180C. Line an 8x4.5” loaf pan with parchment paper.

    Step 2

    Whisk or sift the flour with salt and baking powder, and keep aside.

    Sifting flour with salt and baking powder.

    Step 3

    Add the butter and sugar to a large mixing bowl, and beat with an electric mixer until fluffy. Add the whole egg and beat for a minute; add the egg white and beat for another minute, now add the milk and vanilla and beat for 3 minutes.

    Mixing wet ingredients together.

    Step 4

    Add half the dry ingredients to the wet and beat for a few seconds on low speed, then add the rest of the dry and beat until combined. Do not overbeat.

    Adding flour to wet igredients.

    Step 5

    Pour the cake batter into the previously prepared pan. Shake the pan gently to even the surface, then run a butter knife in the batter to remove excess air.

    Adding cake batter to baking pan.

    Step 6

    Bake the cake until a skewer inserted in the middle comes out clean.

    Step 7

    Take out the cake from the oven. Leave the cake in the loaf pan for six minutes. Remove the cake from the pan and let it cool on a wire rack.

    Freshly baked light pound cake.

    Step 8

    Serve the cake with berries, ice cream, or chilled milk.

    💭 BAKING TIPS

    • Do not over-mix the batter after adding the flour mixture.
    • Always preheat the oven for 20 to 30 minutes before placing the cake.
    • Let the ingredients come to room temperature; it will help the cake bake evenly.
    • Do not open the oven door unless at least 10 minutes from the baking time have passed.
    • Instead of milk, you can use one tablespoon of sour cream.
    • I'm not fond of sweeteners like stevia, but you can use it instead of sugar.
    Close up image of light pound cake slices.

    📖 DELICIOUS VARIATIONS AND SERVING IDEAS

    Turn this into a lemon pound cake: Add one teaspoon of lemon zest to the butter and sugar and continue with the steps.

    Add blueberries: After pouring the batter into the loaf pan, sprinkle some blueberries on top, or fold some in the batter. Do not use more than ⅓ cup of blueberries.

    Go nuts: Adding nuts to the cake will add calories too, but if you love some crunch in your pound cake, add some toasted nuts to the batter.

    Serve the cake with a glass of chilled milk, chopped fresh fruits like strawberries, chocolate sauce, or lightly whipped cream.

    Add spices: A little cinnamon or nutmeg can give this pound cake an earthy flavor.

    💬 FREQUENTLY ASKED QUESTIONS

    Can I use oil instead of butter?

    Oil has almost the same amount of calories as butter. I wouldn’t use oil and compromise the flavor.

    Can I use almond or soy milk instead of regular milk?

    Yes, you can use soy or almond milk, but you can have a better flavor if you add coconut milk to the batter.

    Is light pound cake healthy?

    Well, it will not make you a healthy person, but it will not harm you if you consume it in moderation. If you have a slice of this cake, at least you’ll know how many calories you have consumed. This cake is for those who don’t want to feel guilty when they cheat while on a diet.

    How many calories are there in one slice of light pound cake?

    There are 112 calories per slice.

    Can I bake this cake in a bundt pan?

    This cake can easily turn into a bundt cake, but you need to use a small bundt cake or double the recipe to fill your bundt pan.

    Lifting a slice of light pound cake.

    🍲 MORE CAKE RECIPES YOU'LL LOVE

    • Small image of homemade angel food cake.
      Angel Food Cake Recipe
    • Orange cake feature image for 2022.
      Best Orange Cake Ever
    • Feature image 7Up pound cake 2023.
      7Up Pound Cake
    • feature image of coconut cream cheese pound cake 2022
      Easy Coconut Cream Cheese Pound Cake

    🌡️ STORING

    Fridge: You can easily store any leftovers in the refrigerator for up to 5 days. Make sure to place it in an airtight container for the best results.

    Freezer: If you plan on freezing this cake, you can do that too! Cut it into slices, warp each with plastic wrap, and place the slices in a freezer bag or container for up to 3 months.

    Thaw: Let the cake thaw in the fridge overnight, and then let it heat in the microwave for 13-16 seconds.

    📖 Recipe

    Light pound cake feature image 2023.

    Light Pound Cake Recipe with Low Calories

    My version of Light Pound Cake gives you the same flavor and texture you love and look for in a Pound Cake but with much less calories.
    3.98 from 91 votes
    Prevent your screen from going dark
    Print Pin Rate
    Course: Cake
    Cuisine: American
    Keyword: Light pound cake
    Prep Time: 10 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 12 slices
    Calories: 112kcal
    Author: Muna

    Ingredients

    • ¾ cup cake flour you can use all-purpose flour
    • ¼ teaspoon salt
    • 1 teaspoon baking powder
    • 6 tablespoon unsalted butter at room temperature
    • 7 tablespoon fine sugar
    • 1 teaspoon vanilla extract
    • 1 large egg at room temperature
    • 1 ½ tablespoon milk
    • 1 large egg white at room temperature

    Instructions

    • Preheat oven to 350F/ 180C. Line an 8x4.5 loaf pan with parchment paper, or grease the pan with butter and dust with flour. Keep aside.
    • Whisk or sift together flour, salt, and baking powder. Keep aside.
    • In a large mixing bowl, beat butter and sugar until creamy and light in color.
    • Add the whole egg and beat for a minute; add the egg white and beat for another minute, now add the milk and vanilla and beat for 3 minutes.
    • Add half the dry ingredients to the wet and beat for a few seconds on low speed, then add the rest of the dry and beat until combined for 10 to 12 seconds. Do not overbeat.
    • Pour the cake batter into the previously prepared baking pan. Gently tap the pan two times on the kitchen counter, then run a butter knife in an (S) shape to remove excess air trapped in the batter.
    • Bake for 25 - 30 minutes or until a toothpick inserted in the middle of the cake comes out clean.
    • Place the cake while in the pan on a cooling rack for 6 minutes. Remove the cake from the pan and cool on the cooling rack.
    • Slice the cake and serve.

    Video

    Notes

    1. Do not overmix the batter after adding the dry ingredients.
    2. Preheat the oven for 20 minutes before placing the cake in it.
    3. You can use all-purpose flour instead of cake flour using the same measurement.
    4. This cake recipe was originally published in 2013. It is updated with new images, a video, and more information.

    Nutrition

    Serving: 1 Slice | Calories: 112kcal | Carbohydrates: 15g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 16mg | Sodium: 61mg | Potassium: 66mg | Fiber: 1g | Sugar: 8g | Vitamin A: 26IU | Calcium: 10mg | Iron: 0.3mg
    Did You Make This Recipe?Please let me know how you liked it! Tage me @MunatyCooking
    Share on PinterestShare on FacebookShare on WhatsApp
    « Lachha Paratha Easy Indian Layered Bread
    Knafeh (Kunafa) Recipe with Video »

    Reader Interactions

    Comments

    1. Vimitha

      June 29, 2013 at 1:22 pm

      Lovely texture... Wish I could have a few slices

      Reply
    2. Anne ~ Uni Homemaker

      June 29, 2013 at 2:48 pm

      That looks delicious! I adore pound cakes. This is only 115 calories per slice? LOVE IT! 🙂

      Reply
      • munatycooking

        June 30, 2013 at 5:29 am

        You won't feel that it's low in calorie since it tastes just like the regular pound cake, hope you enjoy it 🙂

        Reply
        • Ethel Frida

          May 23, 2015 at 3:19 pm

          I love pound cake and do not mind eating the traditional ones from the family archives. I bake them, take a slice or two and then share it with neighbors and friends. Works just fine. But this is a holiday and adding a 700 calorie slice of cake to an already high fat meal would only jeopardize my 2 year old weight/fitness maintenance program. Thank you so much for your recipe! I am an instant fan and will sign up to follow your articles and postings.

          Reply
          • munatycooking

            May 27, 2015 at 8:49 am

            Thanks a lot for your kind words 🙂 , and I wish you all the best in your fitness journey!

            Reply
            • Karen Dileo

              June 09, 2023 at 3:31 pm

              I made this receipe 3 times and it didn't rise properly. I used all purpose flour that was pre sifted. I followed the receipe to a tee. Was is the flour? Please advise.

            • Muna

              June 20, 2023 at 4:22 pm

              Hi Karen, I have been making this recipe for years and never faced this problem. These are the reasons why a cake won't rise:
              The oven wasn't preheated for 20 minutes.
              You have used a large pan.
              You opened the oven door within the first 10 minutes of baking.
              You might have opened and closed the oven door quickly.
              The batter is overmixed.
              The baking powder might have expired or wasn't stored well.
              I'm not saying that you did everything I listed, but maybe it will help next time you try this recipe. I have used cake flour, and all purpose flour and the cake always rise. Please let me know if you have any questions.

        • Karen

          November 09, 2022 at 9:03 pm

          I'm definitely going to make this cake. I'm trying to find nutrition. Am I overlooking it? I did see 108 calories per serving.

          Reply
          • Muna

            November 10, 2022 at 12:23 am

            Hi Karen, I am going to update this post soon with nutrition.

            Reply
    3. Angie@Angie's Recipes

      June 30, 2013 at 3:09 am

      Light and smooth in texture...well done, Muna. The pound cake looks beautiful.

      Reply
      • munatycooking

        June 30, 2013 at 5:30 am

        Thank you Angie, it is a very delicious cake and I'm glad that I can have it while eating healthy!

        Reply
      • Nina

        March 15, 2019 at 11:50 am

        5 stars
        I love this recipe and have made it several times. The only thing I need to know is why does it make such a small cake? I've even doubled the recipe and still it's not nearly the size that I'm used to getting with a pound cake. It is delicious though. I highly recommend it! Is there a trick to getting it to come out bigger? I know it sounds silly but I keep wondering if I'm doing something wrong. ???Thanks in advance.
        Nina in Georgia

        Reply
        • munatycooking

          March 20, 2019 at 3:06 am

          Hi Nina,
          I guess you have to use a smaller baking pan, but if you do so the baking time might increase. Hope this helped 🙂

          Reply
    4. Chris@TheCafeSucreFarine

      July 02, 2013 at 3:25 pm

      I love your honesty about retreating to your secret spot! And this looks like the perfect thing to enjoy there....

      Reply
      • munatycooking

        July 03, 2013 at 6:23 am

        🙂

        Reply
    5. Ala

      July 08, 2013 at 2:10 am

      I love it! Light & fluffy--talk about the most delectable-looking pound (or ounce?) cake ever 🙂

      Reply
    6. kiran saboo

      July 11, 2013 at 10:16 am

      Yummmy spongy cake....very happy to follow you...will be happy if you follow me back and stay connected ....

      Reply
    7. Nami | Just One Cookbook

      July 12, 2013 at 4:41 am

      Wahhh this pound cake looks VERY appealing. I definitely like it more seeing "light" and "115 calories" on the picture. I gained weight so much through blogging that it's not even funny anymore. =P I will try this recipe when I get a chance once I go back home! Great recipe, Muna!

      Reply
      • munatycooking

        July 12, 2013 at 1:38 pm

        Hope you try it and enjoy it too 🙂

        Reply
    8. Shweta A

      July 16, 2013 at 4:17 pm

      wow, totally loved its colour and texture:) Well done:)
      http://www.merrytummy.blogspot.com

      Reply
    9. Zoe

      July 16, 2013 at 6:01 pm

      Hi Muna,

      This cake is so smooth and velvety. Nice to know that it not very damaging to our hips and thighs. Love to give this recipe a try.

      Zoe

      Reply
    10. Anjana @ At The Corner Of Happy & Harried

      July 30, 2013 at 11:28 pm

      I love pound cake and I am happy to have found a smaller, low-cal version. I have already mad it a couple of times! Thanks!!

      Reply
      • munatycooking

        July 31, 2013 at 6:06 am

        Thank you Anjana, I'm glad that you liked my cake 🙂

        Reply
    11. Desiree

      August 02, 2014 at 6:49 pm

      I just discovered your page and baked your pound cake today! I have gained alot of weight in the past couple of years and am tryng to get back on track so I was browing the webiste for from scratch low fat cake recipes. When I saw this recipe I knew it was for me to try it. I'm an avid baker and what really appealeld to me was that I had all the ingredients on hand. Okay now about the pound cake - it's delicious!! It had so much flavor that I would have never known this was a low fat recipe. I'm so glad that I found your page :o)

      Reply
      • munatycooking

        August 03, 2014 at 2:28 am

        Thank you! I'm happy that you've liked my recipe. Losing weight or eating right shouldn't be boring and therefore I've tried my best to modify the recipes to low calorie version 🙂

        Reply
    12. Surati Ivey

      December 20, 2014 at 11:39 pm

      Hi, I was perusing light pound cake recipes and saw yours. I've made pound cake several times and only once in a while does it come out cooked all the way through. Often it is also very heavy. I need pound cake for use in an Italian constructed dome shape cake by the name Zuccotto. I have to use a regular standard size loaf pan, so that i can cut the pieces the long way, to fit right correctly. Do you think if I doubled this recipe ad used the standars size loaf pan, it would work out ? Cooked all the way through ?

      Reply
      • munatycooking

        December 22, 2014 at 5:35 am

        Hi Surati, yes you can double the recipe, try inserting a dry spaghetti in the middle of the cake to make sure it is done. This version of pound cake is light but tastes exactly like you regular pound cake. Best of luck 🙂

        Reply
    13. Natalie

      December 26, 2014 at 10:59 am

      One word... Divine. Absolutely divine. I made this loaf today and it turned out AMAZING! Best tasting pound cake I've ever had and it's low in calories too, score! I made it even lighter by using less butter and the light kind at that, but I decided to add some gumdrops to make it festive and my god was the flavour combination of the light pound cake and gooey gumdrops ever heavenly! Thanks for uploading this recipe! With my changes/additions I've found my new favourite loaf cake!

      Reply
      • munatycooking

        December 28, 2014 at 11:02 am

        I'm happy that you liked my cake Natalie 🙂 Thanks a lot for your feedback!

        Reply
    14. Kathleen

      January 10, 2015 at 10:54 am

      This cake looks delicious. What do you think of doubling the recipe and baking in a bundt pan? I need a dessert to take to a get-together that will serve more people and make a pretty presentation (surrounded by berries). Thank you.

      Reply
      • munatycooking

        January 10, 2015 at 11:24 am

        Hi Kathleen, I think it will look great 🙂

        Reply
    15. Karin

      April 21, 2015 at 12:52 pm

      i just made the pound cake using brown sugar as indicated in your recipe, ( did not play video or I would have seen you use white sugar). Because the mix came out brown I decided to add one teaspoon of cocoa, also had to substitute low cal almond milk since I didn't have regular. I am happy to say the cake still came out light and flavorful. Hopefully, the substitutions didn't add to many extra calories.

      Reply
      • munatycooking

        April 23, 2015 at 5:52 am

        Hi Karin, Thanks for trying my recipe, I don't think that the changes you made would increase the calories. Glad you liked it 🙂

        Reply
    16. Carol

      January 24, 2016 at 7:08 pm

      If I double it, can I put it in a bunt cake pan

      Reply
      • munatycooking

        January 25, 2016 at 9:44 am

        Hi Carol, Yes you can!

        Reply
    17. helen

      March 16, 2016 at 11:03 am

      it's cooling on a rack right now. I didn't have cake flour so I used all purpose flour with a small amount of corn starch. Smells fantastic and looks so light and pretty. Can't wait to get into it.

      Reply
      • munatycooking

        March 16, 2016 at 12:06 pm

        Wow! Please let me know how you liked it 🙂

        Reply
    18. munatycooking

      May 02, 2016 at 4:02 pm

      Yes it will have lower calories, but I'm not sure if the taste and texture of the cake will be the same!

      Reply
    19. Ja'Nae

      June 20, 2016 at 1:31 pm

      I looove this cake! It's so light and fluffy! The only suggestion I would make is melting the butter before adding it. The batter was a bit dense.

      Reply
      • munatycooking

        June 21, 2016 at 9:02 am

        I'm so happy you liked my cake, and thanks for sharing your experience! Usually, pound cake batter is a little heavy and dense, but that contributes to the light texture of the cake, if you melt the butter, the texture will change a little.

        Reply
    20. Melody

      September 07, 2016 at 4:43 pm

      Can I use almond or coconut milk instead of dairy milk?

      Reply
      • munatycooking

        September 09, 2016 at 8:17 pm

        I never tried it with almond or coconut milk, but I guess it might work. Please do let me know how the cakes comes out if you try it 🙂

        Reply
    21. Walaa mah

      October 14, 2016 at 11:12 am

      Used this recipe on cupcakes and turned out delicious,, it was very light, fluffy and crispy on the outside. The smell of them baking was enough. Loved it! Thank you

      Reply
      • munatycooking

        October 15, 2016 at 12:42 pm

        Hey Walaa, Thanks for your feedback, and for trying my recipe 🙂

        Reply
    22. Hafsa

      December 03, 2016 at 3:58 am

      Can i substitute butter with vegetable oil? Or can i use butter and oil both? , Because i have only little butter. Wont make 6 and a half tbsp

      Reply
      • munatycooking

        December 04, 2016 at 11:28 am

        If you use oil only then the texture and flavor will change. You will end up with vanilla sponge cake instead.

        Reply
    23. Leah

      February 05, 2017 at 6:13 pm

      I subbed 1/4 cup raw honey for the brown sugar and it turned out great! Because of the honey I added 1/8 tsp of baking soda and reduced the cooking temperature to 325 for 40 minutes. Turned out lightly sweet, moist, buttery and delicious! Thanks so much for the recipe!!

      Reply
      • munatycooking

        February 06, 2017 at 9:53 am

        Hi Leah, thank you so much for your feedback and for sharing it, I'm sure some of my readers will find this tip useful 🙂

        Reply
    24. Michelle

      July 25, 2017 at 8:21 am

      Made the cake...omg. Super yummy. Lovely texture. Made with organic castor sugar.

      Reply
      • munatycooking

        July 27, 2017 at 11:38 am

        Thank you so much for your feedback, I'm so happy that you like the recipe 🙂

        Reply
    25. Eleanor

      August 05, 2017 at 10:29 am

      I made the cake and it tasted wonderful. It was much darker than the photo inside. Do you use light (golden) brown sugar?

      Reply
      • munatycooking

        August 05, 2017 at 10:39 pm

        Hi! Yes, for cakes I mostly use the light brown sugar and I'm glad you liked it 🙂

        Reply
    26. Suzette Armenta

      June 30, 2018 at 5:27 pm

      Hi,
      I was wondering if I could use organic whole wheat pastry flour instead of the cake flour this recipe calls for?

      Thanks

      Reply
      • munatycooking

        July 02, 2018 at 9:58 am

        Hi Suzette, The cake might be on the dry side if whole wheat is used.

        Reply
    27. helen

      March 05, 2019 at 9:35 am

      5 stars
      i made this with my husband for my inlaws. it was perfect. i actually substituted 1/2 TB flour with 1/2 TB green tea powder to make a matcha pound cake, and it worked wonderfully.

      Reply
      • munatycooking

        March 15, 2019 at 10:01 am

        Thanks for your feedback, Helen 🙂

        Reply
    28. Lis

      August 26, 2021 at 8:05 pm

      Light Pound Cake

      Please could you tell me how many calories there are in 1/12 of this cake. It looks delicious!

      Reply
      • munatycooking

        August 31, 2021 at 6:00 am

        It's 690 calories.

        Reply
    29. Maia

      February 05, 2023 at 6:26 pm

      I had my doubts while putting this together. 3/4 cup flour is not much. All the ingredient quantities seemed scant to me. And how does one beat butter and brown sugar until ‘lighter’? Doesn’t happen. 2 minutes on high speed still had a grainy texture, but the ‘no more than 10 seconds’ to incorporate the flour mixture was a joke. I hand mixed it, assuming the objective was not to overmix. I am an experienced baker. I followed the recipe exactly as written except I forgot the vanilla. No, my baking powder is not old. My pound cake is 1” high.

      The recipe says 3.96 stars from 93 ratings. I see lots of comments, but no reviews.

      Reply
      • Muna

        February 09, 2023 at 2:01 am

        Hi Maia, Thanks for your comment. I made this cake to allow people to enjoy pound cake with fewer calories. Hence the ingredients are much less than when making a regular-size cake. If you use darker brown sugar it should get lighter with beating, and that was my experience since I made this cake many times before. Also using a small loaf pan should help with the rising of the cake. Since I'm not with you in the kitchen I'm not sure what went wrong, but I'll soon have a video tutorial for this recipe and hope this would help my readers.

        Reply
    30. Sandy Hinton

      April 22, 2023 at 12:07 pm

      My friend asked me to bake a light, not overly moist cinnamon pound cake for him. He had someone from years ago who had baked several, but she passed & he had no way of getting the recipe. What would you think of adding a teaspoon of cinnamon to your recipe?

      Reply
      • Muna

        April 23, 2023 at 9:29 am

        Hi, yes, you can add cinnamon to the cake batter.

        Reply

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Avatar new

    Hello there, and welcome! I’m Muna, the writer, food photographer, and videographer at Munaty Cooking. I’m also the mother of a handsome young man. I’m from and reside in Sharjah. Oh, and there are more fun facts. 

    More about me →

    Popular Recipes

    • Orange cake feature image for 2022.
      Best Orange Cake Ever
    • Focaccia bread feature 2023.
      Easy Focaccia Bread Recipe (With A Video!)
    • Smothered Chicken Gravy feature image 2023.
      Easy Smothered Chicken Gravy - A Soul Food Recipe
    • Pepper steak recipe feature image 2023.
      Pepper Steak with Onions
    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    Footer

    About

    • About Me
    • Privacy Policy
    • Contact

    Newsletter

    • Sign Up! for emails and updates

    Recipes

    • Dinner Recipes
    • Chicken Recipes
    • Dessert Recipes

    Affiliate Disclosure: As an Amazon Associate, we may earn commissions from qualifying purchases from Amazon.com. You can learn more about our affiliate policy. Please read my disclosure policy.

    Copyright © 2021 Munaty Cooking