Time to offset some of the holiday calories with this low-fat pound cake, as in pound cake made with cottage cheese. Before you grimace, hear me out. It’s good, real good and quite moist, and mostly importantly the texture is as a pound cake should be-dense.
Let’s get this out of the way, and let me say, I don’t diet—I don’t believe in it. So if you think I’m trying to be coy by not mentioning the word “diet” on a blog that obviously pushes full fat, sugar and all the things that will make your skinny jeans protest with side-splitting seams—I’m not. But I do believe in finding balance, so if I over indulge one day, I just scale back the next day—I offset.
Call it semantics if you like. Whatever you call it, you can slice up this low-fat pound cake and feel good about having one or a few slices.
The other reduced fat pound cake recipe you can find is made with cream cheese, but since I already made that here I decided to cut the calories further by using cottage cheese.
I used Martha Stewart’s cream cheese pound cake recipe as the starting point and then quickly realized her recipe is the exact same one as Paula Deen, Food Network and All Recipe. All four of them have the exact cream cheese pound cake recipe? Yes, so I kept the ratios, but changed out the cream cheese for the cottage cheese to make it a low fat pound cake recipe.
Then moving pass the ingredients, I decided to change up the methodology-most significantly, I bypassed creaming the butter for melted butter. Then changed up the remaining order of how the ingredients are mixed with one another. I’m not sure if bypassing “creaming the butter” will work in other cakes, but I can’t wait to find out with my next cake recipe.
Low Fat Pound Cake
- 1 ½ cups butter, melted and cooled to room temperature
- 8 oz. 4 percent cottage cheese, pureed
- 3 cups sugar
- 1 tablespoon vanilla
- 1 teaspoon salt
- 6 eggs
- 3 cups all purpose flour
Heat oven to 350 degrees F | Lightly coat pan with bake spray and flour.
- Place butter in a saucepan over low heat to melt; set aside. Place cottage cheese in a food processor or blender and pulse until pureed and no lumps remain; set aside.
- Fit stand mixer with a paddle attachment and add melted butter, cottage cheese and sugar into stand mixer bowl. Mix on medium-low for 1 minutes or until well combined. Add in vanilla and salt and mix until well combined. While mixer is running, add eggs in one at time and mix well after each addition. Turn mixer down to low and keep mixer running while gradually adding in flour.
- Pour batter into prepared pan and bake at 350 degrees F until golden and a toothpick inserted comes out almost clean, approximately 60-70 minutes. Allow cake to cool in pan for 10 minutes. Turn out cake onto a cooling rack with topside down. Cool completely before cutting.
A few notes:
- For this low-fat pound cake recipe, make sure the cottage cheese is completely pureed with no lumps or else you will have white chunks in your pound cake.
- Since I was experimenting with the ingredients and the methodology, I did not add any glaze or embellishments so could do a visual comparison of my pound cake recipe against a more traditional pound cake. For an easy lemon glaze click here or you can accompany the pound cake with some seasonal berries and a coulis.
- The pound cake will store for up to 3 days at room temperature covered in plastic.