Traditional pound cakes are made with one pound of flour, sugar, butter, and eggs, not to mention the things that are added to personalize the cake. These ingredients can contribute to high cholesterol which has an important role in our heart health and the health of all of the blood vessels in our body. Let’s look at a few suggestions to make a heart friendly delectable pound cake that will still be raved about at parties.
Pound Cake Substitution Tips
Flour – instead of using white flour, try substituting half of the flour with whole wheat pastry bread. This can be found at most natural food or organic grocery stores. White flour has also been shown to have a negative affect on the health of our joints
Sugar – there are many sugar substitutes out there that are recommended. There is still some debate as to whether or not some sugar substitutes including Splenda are a healthy alternative to natural sugar. For this reason, I am not recommending the use of a sugar substitute. Find out more about sugar substitute.
Sour Cream – if you do add sour cream to your personal recipe, select fat free or low-fat versions to add
Fruit Preserves – many people add fruit preserves to their pound cakes for added flavor. Many fruits are preserved in sugar and can be purchased with a “less sugar” option
Eggs – instead of using whole eggs use egg whites in your recipe. Egg yolks contribute to high cholesterol
Milk – whole milk can also be substituted with low fat or no fat alternatives
Instead of oiling the bundt cake pan, try just flouring the pan. The cake should still slide out afterwards if the pan is floured well.
Healthy Pound Cake Recipe
2 cups of flour
2 ½ cups of whole wheat pastry bread
3 cups of sugar
1 cup of softened butter
8 egg whites
1 ½ cup low-fat sour cream
1 teaspoon of baking soda
2 teaspoons of vanilla extract
Bake at 325 degrees for 65 minutes, individual oven times may vary. Use a toothpick to test if center of cake is done. Let cool completely prior to removing it from pan.