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Home » Recipes » Citrus Pound Cake
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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.

  • 2 cups Whole Wheat Pastry Flour
  • 1/4 cup Whey Protein Concentrate
  • 1/4 cup Sucanat (or dry sweetener of choice)
  • 1/4 cup Arrowroot Starch
  • 1-1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 182 g Lite Silken Tofu (2/5 package)
  • 1/2 cup unsweetened Applesauce
  • 1/2 cup Plain Nonfat Greek Yogurt
  • 2 Tbsp Honey
  • 2 Tbsp Coconut Oil
  • 2 tsp Stevia Extract
  • 2 tsp Vanilla Extract
  • 1-1/2 tsp Lemon Flavor
  • 1-1/4 tsp Butter Extract
  • 1/2 tsp Orange Extract

Directions

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.

Notes

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

For more pictures and notes, see original post:
http://chockohlawtay.blogspot.com/2011/07/lemon-pound-cake-date-sugar-icing.html
Citrus Pound Cake

Servings: 16

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Products Used in this Recipe

Flours & Meals
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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