Low Fat Citrus Pound Cake
Indulge in the zesty, guilt-free flavors of this Low Fat Citrus Pound Cake, a lighter twist on a classic favorite! Crafted with wholesome ingredients like unsweetened applesauce and nonfat Greek yogurt, this moist and tender loaf is bursting with the vibrant tang of freshly squeezed orange juice and citrus zest. Perfectly balanced with just the right amount of sweetness, this cake is an excellent choice for those craving a dessert that feels indulgent yet keeps the fat content in check. Quick to prepare in just 20 minutes, this citrus-infused treat bakes to golden perfection in under an hour, making it an ideal option for brunch gatherings, afternoon tea, or a healthier after-dinner delight. Serve it as is or with a light dusting of powdered sugar for a subtle touch of elegance!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 0.75 cup granulated sugar
- 0.5 cup unsweetened applesauce
- 0.5 cup nonfat Greek yogurt
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.25 cup freshly squeezed orange juice
- 1 tablespoon grated orange zest
- 1 teaspoon grated lemon zest
- 1 tablespoon powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan and line it with parchment paper, leaving an overhang on the long sides for easy removal.
In a medium mixing bowl, combine the all-purpose flour, baking powder, and salt. Whisk together and set aside.
In a large mixing bowl, combine the granulated sugar, unsweetened applesauce, and nonfat Greek yogurt. Whisk until smooth and creamy.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract, orange juice, orange zest, and lemon zest until well combined.
Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Do not overmix, as this can make the cake dense.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then use the parchment overhang to lift it out onto a wire rack to cool completely.
If desired, dust the cake with powdered sugar before serving. Slice and enjoy!
Nutrition Facts
Calories |
1497 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.1 g | 16% | |
| Saturated Fat | 3.3 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1185 mg | 52% | |
| Total Carbohydrate | 321.2 g | 117% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 175.8 g | ||
| Protein | 31.3 g | 63% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 103 mg | 8% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 583 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
