Pound Cake with Summer Fruit lower fat

Nor Mac


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!


★★★★★ 1 vote

20 Min
55 Min


  • 1 3/4 c
  • 1/4 c
    corn starch
  • 1/2 tsp
  • 2 tsp
    baking powder
  • 4
    eggs room temperature
  • 1 tsp
    almond extract
  • 1 1/4 c
    sugar ( you could also replace some of the sugar with artificial sweetener to make it lower sugar.
  • 1/2 c
    melted butter cooled
  • 3/4 c
    plain or vanilla greek yogurt ( i used oiko’s zero)
  • 1/3 c
    warm milk

  • 1 c
  • 1 c
    sliced strawberries
  • 1 c
  • 1
    mango peeled and cubed
  • 1/3 c
    fresh lemon juice or bottled
  • 1/3 c

How to Make Pound Cake with Summer Fruit lower fat


  1. 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.
  2. 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)
  3. In a large bowl. Beat eggs on medium speed until blended. add in pure almond extract. Beat until combined.
  4. 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 )
  5. Mix in the warm milk. Followed by mixing in the yogurt Beat on low until combined. About 30 seconds.
  6. Add in the melted butter. Mix until combined about one minute.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. Slice cake and serve. Dust with powdered sugar or serve with my summer fruit topping, or other fruit topping.
  12. 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.

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