Low-Fat Pound Cake

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