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!
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.
🔪 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.
Preheat the oven to 350F/180C. Line an 8x4.5” loaf pan with parchment paper.
Whisk or sift the flour with salt and baking powder, and keep aside.
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.
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.
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.
Bake the cake until a skewer inserted in the middle comes out clean.
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.
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.
📖 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
Oil has almost the same amount of calories as butter. I wouldn’t use oil and compromise the flavor.
Yes, you can use soy or almond milk, but you can have a better flavor if you add coconut milk to the batter.
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.
There are 112 calories per slice.
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.
🍲 MORE CAKE RECIPES YOU'LL LOVE
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.
Light Pound Cake Recipe with Low Calories
- 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
- 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.
- Do not overmix the batter after adding the dry ingredients.
- Preheat the oven for 20 minutes before placing the cake in it.
- You can use all-purpose flour instead of cake flour using the same measurement.
- This cake recipe was originally published in 2013. It is updated with new images, a video, and more information.