Low-Fat Pound Cake Recipe

"Found @ bakersroyaledotcom (Naomi Robinson) when I went searching for recipes using cottage cheese because my hubby can no longer eat most of his favorite cheeses following a kidney transplant & had to find ways to replace them w/mostly cottage cheese. I really was not after a dessert in my search, but this recipe came up among the options. It clearly is not low-calorie, but pound cake is a fave w/my Siggi, it does use cottage cheese, it's low-fat & it will never be seen that way when served as dessert to entertain guests. :-) (Prep time & yield were not given, so were estimated by me) ENJOY!"

Original is 16 servings

Metric US

I've Tried It

Ingredients

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1 1/2 cups butter (melted & cooled to room temp)
8 ounces cottage cheese (4% fat, pureed)
3 cups granulated sugar
1 tablespoon vanilla extract

1 teaspoon salt
6 large eggs
3 cups all-purpose flour

Nutritional

Serving Size: 1 (118.5 g)
Calories 429.2
Total Fat - 20.1 g
Saturated Fat - 11.9 g
Cholesterol - 126.3 mg
Sodium - 379.4 mg
Total Carbohydrate - 56.1 g
Dietary Fiber - 0.6 g
Sugars - 38.1 g
Protein - 6.8 g
Calcium - 32.7 mg
Iron - 0.7 mg
Vitamin C - 0 mg
Thiamin - 0 mg

Step by Step Method

Step 1

Pre-heat oven to 350F. Lightly coat bundt pan w/non-stick spray & dust w/flour.

Step 2

Place butter in a saucepan over low heat to melt & set aside. Place cottage cheese in a food proc or blender & pulse until pureed & no lumps remain. Set aside.

Step 3

Fit stand mixer w/a paddle attachment & add melted butter, cottage cheese & sugar into stand mixer bowl. Mix on med-low for 1 min or until well-combined. Add vanilla & salt & mix until well-combined. While mixer is running, add eggs 1 at a time & mix well after ea addition. Turn mixer down to low & keep mixer running while gradually adding the flour.

Step 4

Pour batter into prepared pan & bake until golden & a toothpick inserted comes out almost clean (approx 60-70 min). Allow cake to cool in pan for at least 10 min. Turn out cake onto a cooling rack w/topside down. Cool completely before cutting.

NOTE #1 - Be sure the cottage cheese is completely pureed w/no lumps or you will have white chunks in the pound cake

NOTE #2 - No glaze or embellishment was included, but Naomi did suggest a lemon glaze or serving w/seasonal berries & a coulis. I would also be tempted to go simple & use a dusting of powd sugar

NOTE FROM ME - This cake will store for up to 3 dys at room temp covered in plastic wrap .. AND .. I see no reason why a portable mixer or hand-held stick blender could not also be used to make this cake. I'm always consistent in that regard

Low-Fat Pound Cake