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.

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Servings 16people
Submitted By Jessica Stier
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.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 16people
Submitted By Jessica Stier
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.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat the oven to 325 degrees Fahrenheit.
  2. Put the wet ingredients into a blender and puree, set aside.
  3. In a large bowl, whisk together the dry ingredients.
  4. Pour the blender mixture onto the dry ingredients and gently fold together until incorporated.
  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.
Recipe 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

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