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Healthier Pound Cake Recipe

January 2, 2012 By Naomi Robinson | Bakers Royale 34 Comments

This delicious homemade pound cake uses cottage cheese to create a moist, dense, and satisfying texture without the extra calories. Start to finish you can finish this cake in less than 2 hours. 

Low Fat Pound Cake

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 this pound cake with strawberry coulis 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.

Pound cake partially sliced up into pieces arranged on a platter.

Healthier Pound Cake

Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Additional Time: 10 minutes
Total Time: 1 hour 40 minutes

This delicious homemade pound cake uses cottage cheese to create a moist, dense, and satisfying texture without the extra calories!

Ingredients

  • 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

Instructions

Preparation

Heat oven to 350 degrees F | Lightly coat pan with bake spray and flour.

  1. 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.
  2. 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.
  3. 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.
© Naomi Robinson | Bakers Royale
Cuisine: American / Category: Cakes

If you love this Pound Cake then be sure to check out these other flavors:

  • Blood Orange Pound Cake
  • Low Fat Chocolate Pound Cake
  • Marbled Espresso Pound Cake

If you are looking for a delicious pound cake glaze then check out the Lemon Cream Cheese Glaze from the Pound Cake with Strawberry Coulis recipe!

Filed Under: Cakes, Sweet

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Comments

  1. Amanda @ Thinly Sliced Cucumber says

    January 3, 2012 at 12:36 pm

    This sounds really good! I made a cheesecake with cottage cheese once and after you get over the initial weirdness of using cottage cheese in a sweet dish, the taste and texture were fantastic.
    Oh, and I am with you, diet is not a word that’s in my vocabulary. I try to eat healthy, and sometimes I try to eat healthier, but the word diet just freaks me out!

  2. Blog is the New Black says

    January 3, 2012 at 12:57 pm

    Can’t remember the last time I had pound cake… yum!

  3. Jessica @ How Sweet says

    January 3, 2012 at 2:48 pm

    I can definitely eat cottage cheese this way… in a cake. Yes!

  4. Xiaolu/6Bittersweets says

    January 3, 2012 at 4:21 pm

    Gorgeous and love that it’s lower-fat!

  5. Averie @ Love Veggies and Yoga says

    January 3, 2012 at 9:11 am

    Wow you did a great job with this one and lightening the load a bit, so to speak.

    The melting vs. creaming the butter. I can’t speak for cakes but I did food science research on this and have googled and put it into practice and did a blog post on it but in a nutshell, with cookies, melting the butter will result in a chewier, flatter and denser cookie; creaming it will result in a dryer, more cake-like cookie. Sort of like brown vs white sugar, chewy vs cakier, in the final result. (probably not telling you anything you dont know here)

    Not sure how it translates to cakes, but I’ll be watching your results!

  6. Becca says

    January 3, 2012 at 5:24 pm

    I like cottage cheese, so I would probably love this.

  7. Julia says

    January 3, 2012 at 5:59 pm

    Wow, that’s a STUNNING picture! And, diets are dumb, period.

  8. Ann P. says

    January 3, 2012 at 7:25 pm

    BEAUTIFUL cake, and gorgeous shots! If this helps at all–If I forgo creaming the butter in a cake recipe, it turns out really dense like a muffin or a pound cake! The crumb isn’t light as a typical cake crumb should be. It would be great to hear how your experiment with creaming/not-creaming turns out!

  9. Aimee @ ShugarySweets says

    January 3, 2012 at 7:53 pm

    Sounds delish to me!! Do you think it would work with an even lower fat cottage cheese, or would that be pushing it 🙂

  10. Brian says

    January 3, 2012 at 12:35 pm

    I haven’t made pound cake in a while… This looks like the perfect thing to eat with my morning coffee.

  11. Katie @ www.ohshineon.com says

    January 3, 2012 at 10:16 pm

    I’ve never made pound cake but have always loved the pound cake available at Costco. In high school, it was definitely my go-to snack in between meals. I’m glad you found a low-calorie alternative… I’ll be trying this soon and let you know how it turns out!

  12. Sylvie @ Gourmande in the Kitchen says

    January 4, 2012 at 1:10 am

    I’ve made a pound cake with ricotta before and it was such a nice taste and texture, I want to try cottage cheese now!

  13. Brooke (Baking with Basil) says

    January 4, 2012 at 1:37 am

    Beautiful photo!! Never thought to add cottage cheese to lighten up a pound cake. I just happen to have some in the fridge and the only way it will get eaten is to use it in the cake.

  14. Lauren @ From Everyday To Gourmet says

    January 4, 2012 at 2:34 am

    Gorgeous photo and what a great way to lighten up a pound cake! Can’t wait to try it!

  15. Sukaina says

    January 4, 2012 at 4:53 am

    That looks super Naomi. And I love love love your tray 🙂

  16. Jesica @ Pencil Kitchen says

    January 4, 2012 at 6:00 am

    Just like how a pound cake should be, dense. I totally agree! With all the fluffy stuff going on, we tend to forget how dense cakes deserves more credit! I definitely love the cottage cheese!

  17. Ambika says

    January 4, 2012 at 4:41 pm

    The cake looks gorgeous! No one can say that tha’s a low fat version!! Bookmarked!

  18. Faith says

    January 4, 2012 at 7:56 pm

    Any idea of the nutritional value per slice? I’d love to know the calories, fat, and carbs in it…looks yummy.

  19. Naomi says

    January 4, 2012 at 11:39 pm

    Faith-I’m so sorry, I don’t know the nutritional value per slice.

  20. Elena says

    January 5, 2012 at 6:56 am

    Awesome photo. I never thought about adding cottage cheese to a pound cake. It sounds interesting. I’ll let you know how it turns out when I get around to making it.

  21. Janice says

    January 5, 2012 at 8:44 pm

    Thanks for creating this adaptation, Naomi. I am a pound cake fan! I think I’m going to try the recipe two ways. First, as is, then a second time with a substitution of some lekvar (prune butter) or applesauce for a 1/2 cup of the butter (one-third of the butter used in the recipe). I guess a logical place to add that might be following the blending in of the pureed cottage cheese? I’m interested in seeing how the substitution will affect the pound cake texture. I know it will reduce the fat a bit more and add fiber and more nutrition. As for the effect on flavor, the applesauce or prune butter shouldn’t be markedly noticeable.

    If you want to try the idea of reducing the fat further this way, but fear the loss of some of the rich butter flavor with the substitution suggested, you can always add a little butter flavoring in the recipe, as well as prepare the baking pan with butter-flavor cooking spray. For an apple pound cake experiment, use applesauce for a portion of the butter, and add some thin-sliced-and-chopped pieces of Golden Delicious and maybe some apple-pie spice to the batter. Oh, and really nice on the apple version of the cake would be a sprinkling of Brownulated sugar on the top (or bottom) of the batter before baking, or adding a drizzled caramel glaze after baking. (Lol… now, I’m really hungry.)

    PS: For any who would like to find out the nutritional values in any recipe, there is an online tool you may like to try:
    http://nutritiondata.self.com/mynd/myrecipes/welcome?returnto=/mynd/myrecipes

  22. Caryl Lyons says

    January 5, 2012 at 9:29 pm

    I’m so excited to make this tonight. I decided I’m going to try a new recipe a week and post it on my blog (http://www.heycaryl.blogspot.com). I posted this on my blog this morning (well the photo and a link back to this amazing post) and in the evening – I post my version with a photo and all. 🙂 I hope mine looks as amazing as yours. I love your blog – it’s a frequent read. 🙂

  23. Mrs. Measurement says

    January 5, 2012 at 9:31 pm

    YUMMM! This looks absolutely delicious!

  24. Alana @ alanabread says

    January 8, 2012 at 1:51 pm

    I could totally do with some low fat baking after these holidays so thanks for sharing. I absolutely adore your photo too – so rustic and delicious!

  25. Kaitlin says

    January 8, 2012 at 10:35 pm

    The picture for this recipe is totally gorgeous. The golden brown and creamy yellow make my mouth water!

    I’m totally intrigued by the use of cottage cheese. Very interesting! Is there a way you went that route vs. sour cream besides experimentation?

    Also, just a friendly note – the “click here” about the lemon glaze isn’t a link. Just thought I’d mention it 🙂

  26. Naomi says

    January 11, 2012 at 5:30 am

    Caryl-It looks great! So glad to hear everyone enjoyed it! Thanks for coming back here and posting your results.

  27. Naomi says

    January 11, 2012 at 5:32 am

    Kaitlin-Ah, thanks for the kind words on the photo. I tried the cottage cheese because a year ago I did a cinnamon roll recipe from Cuisine that used cottage cheese and it turned out fantastic. I really love the moist texture it leaves behind-even more moist than sour cream.

  28. marla says

    May 2, 2012 at 11:57 am

    Such a great looking cake and I love the vintage serving tray!

  29. Kim says

    March 2, 2013 at 10:15 pm

    I searched for “low fat cakes” on Google and clicked the link to this site. Although this pound cake looks good, I would never consider this pound cake at all “low-fat.” Six eggs and a still 3 cups of sugar? This is your regular pound cake recipe, except there’s cottage cheese in it.

  30. mirna says

    May 7, 2014 at 6:35 pm

    It might be a little “lower fat” but not really low fat with 1 and a half cup of butter. But it looks delicious!

  31. Gretchen says

    October 5, 2015 at 5:35 pm

    I had extra cottage cheese lying around, so decided to try this. I loved it, and brought it to work, and my co-workers loved it also. Thanks for the recipe!

  32. Brownie says

    November 6, 2015 at 11:56 am

    Low fat?? By all measures 1 1/2 cups of butter is not low fat! Regardless to how much one wants it to be.

  33. Humairah Irfan says

    February 4, 2016 at 1:40 pm

    I tried this exactly and it came out super dense and was extremely heavy. The taste is too chewy. Not sure what I did wrong. Can I bake it longer to help fix the density?

  34. John says

    March 8, 2016 at 9:48 am

    Just put mine in the oven! Looking forward to the results!

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About Naomi Robinson

Welcome to my cozy corner where baking meets random thoughts and musings. I’m a self-taught baker sharing all things sweet (and some savory—okay, and cocktails) with a whisk in one hand and a camera in the other.

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