How to Make a Healthier Pound Cake

By: Healthy Eats
lemony pound cake

FNK_LEMONY_YOGURT_POUND_CAKE_H_.jpg

Photo by: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved

Matt Armendariz, 2013, Television Food Network, G.P. All Rights Reserved

According to culinary lore, pound cake got its name because the original recipe called for a pound each of butter, sugar, eggs and flour. But that doesn't mean every loaf has to pack on the pounds! Food Network Kitchens developed this healthier take by making a few simple switches to the classic. Here's how to help this beloved cake slim down.

1. Swap in a mix of heart-healthy olive oil and protein-rich Greek yogurt to take the place of the traditional butter.

2. Add a moderate amount of sugar: Just 3/4 cup will do the trick. (Many pound cake recipes call for 1, 2 or even 3 cups of sugar!)

3. Choose white whole wheat flour instead of the customary all-purpose flour. You'll get the health benefits that come with whole-grain flour but still yield a pound cake with great texture.

4. Swap in egg whites for some of the whole eggs to help scale back on calories and cholesterol. This recipe uses 2 egg whites and 1 whole egg. Some classic recipes call for as many as 9 whole eggs.

Nutritional information: Serves 8; Calories 254; Total Fat 8 grams; Saturated Fat 1 gram; Protein 6 grams; Total Carbohydrate 38 grams; Sugar: 20 grams; Fiber 3 grams; Cholesterol 25 milligrams; Sodium 195 milligrams;

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