Pound Cake with Summer Fruit lower fat
By
Nor Mac
@Adashofloverecipepage
54
I love poundcake. I just do not like all of fat. This is a lightened up version I created. I removed 90 g of fat and 800 calories from this recipe. There is no sacrificing flavor without all of the fat. It is a sweet slightly less dense version. It is truly delicious and is a hit in my home. This is a great cake to top with your favorite fruit topping. Picture shown, is with my Summer macerated fruit. Enjoy!
Ingredients
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1 3/4 cflour
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1/4 ccorn starch
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1/2 tspsalt
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2 tspbaking powder
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4eggs room temperature
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1 tspalmond extract
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1 1/4 csugar ( you could also replace some of the sugar with artificial sweetener to make it lower sugar.
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1/2 cmelted butter cooled
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3/4 cplain or vanilla greek yogurt ( i used oiko’s zero)
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1/3 cwarm milk
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SUMMER FRUIT TOPPING ( OPTIONAL)
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1 cblueberries
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1 csliced strawberries
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1 cblackberries
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1mango peeled and cubed
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1/3 cfresh lemon juice or bottled
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1/3 csugar
How to Make Pound Cake with Summer Fruit lower fat
- Measure out all ingredients in seperate bowls and set aside . It just makes things go faster. It is not necessary.
Heat oven to 350 degree’s
Grease and flour a bundt, or angel cake pan. Set aside. - Mix Cornstarch, salt, baking powder and flour together. Sift mixture three times, and set aside. ( May use 2 cups of cake flour to replace the flour and cornstarch in recipe)
- In a large bowl. Beat eggs on medium speed until blended. add in pure almond extract. Beat until combined.
- Add in the sugar. Beat on high together until egg mixture turns pale yellow and almost doubled in voulume. It should be somewhat fluffy. About 2-3 minutes. ( this is called the Ribbon method. It will make a less dense cake )
- Mix in the warm milk. Followed by mixing in the yogurt Beat on low until combined. About 30 seconds.
- Add in the melted butter. Mix until combined about one minute.
- Add in the sifted f lour, baking powder, and salt mixture. Add little at a time. Mix on low speed until combined.about 1 minute.Not over beat.
- Pour into prepared pan. Make batter level. Bake on center rack of oven at 350 defree’s about 40-50 minutes. Check to see if cake is done after 45 minutes by inserting a tooth pick near center of cake. Toothpick should come out clean. If tooth pick does not come out clean. Continue baking five minutes at a time and checking in between, until done.
- If using an Angel food-pan. Remove cake from oven. Let it rest on a rack for 10 minutes You may remove the center ring of the pan after 10 minutes. , and let it rest on the rack to finish cooling. Remove cake by running a knife around outside edge and inside edge. Invert onto platter. Slice and serve.
- Note: if using a Bundt pan to bake this cake.
Allow the cake to cool for 15 minutes on a wire rack before unmolding. Place a large plate on top of the bundt pan, and invert the pan in one step. Holding the plate tight to the pan. - Slice cake and serve. Dust with powdered sugar or serve with my summer fruit topping, or other fruit topping.
- Fruit topping
Rinse berries.
Mix rinsed berries and mango together in a bowl. Toss with lemon juice. Sprinkle sugar over top and toss.
Refrigerate for several hours before using.
About Pound Cake with Summer Fruit lower fat
Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: English
Dietary Needs: Vegetarian Soy Free
Other Tags: Quick & Easy For Kids
