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Citrus Pound Cake

A low fat and high protein Pound Cake that doesn't taste healthy at all! This cake is moist and dense, yet light and won't weigh you down. This recipe was not tested by Bob's Red Mill. Low Cal, Low Fat.


Step 1

Preheat the oven to 325 degrees Fahrenheit.

Step 2

Put the wet ingredients into a blender and puree, set aside.

Step 3

In a large bowl, whisk together the dry ingredients.

Step 4

Pour the blender mixture onto the dry ingredients and gently fold together until incorporated.

Step 5

Spray a large loaf pan or 2 mini loaf pans with cooking spray and scoop the batter in. Flatten the surface of the batter and put into the oven. Bake for about an hour, or until a toothpick comes out clean and surface springs back when touched. Slice when completely cooled.

Makes about 16 servings.


Store in a tightly sealed container at room temp for max 2 days.

For more pictures and notes, see original post:
Citrus Pound Cake

Servings: 16


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Products Used in this Recipe

Whole Wheat Pastry Flour

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Baking Aids
Whey Protein Concentrate

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Gluten Free
Arrowroot Starch

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Gluten Free
Baking Powder

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Gluten Free
Baking Soda

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