This low fat pound cake is tender, buttery-tasting, and subtly sweet—with only 2.5 grams of fat per slice. It captures the dense, satisfying texture of classic pound cake without relying on sticks of butter or heavy cream. Thanks to fat-free Greek yogurt, egg whites, and a touch of applesauce, this version stays moist and rich-tasting while staying heart-healthy. Perfect for tea time, brunch, or dressing up with fruit for dessert.
About This Recipe
This cake has that signature pound cake density but with a softer, slightly springy bite. It’s mildly sweet with a golden crust and warm vanilla aroma, making it a perfect canvas for toppings or simple enough to enjoy on its own.
You’ll love how easy it is to mix up with basic ingredients and bake into a beautiful loaf. It slices neatly and holds up well for days, making it great for meal prep or make-ahead entertaining.
Why This Recipe Belongs in Your Diet
Traditional pound cake is loaded with butter, but here, unsweetened applesauce and Greek yogurt keep it moist while slashing fat. Egg whites add structure without cholesterol-heavy yolks. It’s a smart way to enjoy a classic treat with way fewer calories and grams of fat.
What You’ll Need (Ingredients)
This lighter pound cake gets its richness and moisture from simple pantry swaps that don’t sacrifice flavor.
- All-Purpose Flour (1 1/2 cups): The base of the cake’s structure.
- Baking Powder (1 1/2 teaspoons): Gives the loaf a gentle lift.
- Salt (1/4 teaspoon): Enhances the sweetness and balance.
- Egg Whites (4 large): Provide structure and protein without fat.
- Granulated Sugar (2/3 cup): Sweetens the cake just enough.
- Fat-Free Greek Yogurt (1/2 cup): Adds moisture and a slight tang.
- Unsweetened Applesauce (1/4 cup): Keeps it soft and replaces oil.
- Vanilla Extract (2 teaspoons): Gives the cake a warm, classic flavor.
- Lemon Zest (optional, 1 teaspoon): Adds brightness and balance.
How to Make Low Fat Pound Cake
- Preheat oven to 350°F. Lightly grease a loaf pan or line with parchment.
- Whisk dry ingredients: Mix flour, baking powder, and salt in a bowl.
- Beat egg whites in a separate large bowl until foamy, then whisk in sugar, yogurt, applesauce, vanilla, and zest (if using).
- Combine wet and dry ingredients just until mixed. Don’t overmix.
- Pour into loaf pan and smooth the top.
- Bake for 40–45 minutes, or until a toothpick inserted comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack.
Recipe Tips and Variations
- Add almond extract for a nutty twist.
- Dust with powdered sugar or drizzle with a lemon glaze for a simple finish.
- Serve with fresh berries or a spoonful of light whipped topping.
- Swap 1/2 cup of flour for whole wheat pastry flour for more fiber.
How to Store Leftovers
Wrap tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. For longer storage, freeze slices for up to 2 months.
Nutrition Facts
- Serving Size: 1 slice (1/12 of loaf)
- Calories: 120 kcal
- Fat: 2.5 g
- Carbohydrates: 20 g
- Protein: 4 g
- Sodium: 100 mg
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Low Fat Pound Cake
Description
Classic pound cake flavor and density with only 2.5 grams of fat—moist, tender, and perfect for any occasion.
Ingredients
Instructions
- Preheat oven to 350°F and prepare a loaf pan.
- Mix flour, baking powder, and salt.
- Whisk egg whites, sugar, yogurt, applesauce, vanilla, and zest.
- Combine wet and dry ingredients.
- Pour into pan and bake 40–45 minutes.
- Cool before slicing.