Vanilla Bean Pound Cake with the calories are reduced by nearly two-thirds in this delicious pound cake recipe made with applesauce, vanilla bean, and lemon.
Made in a loaf pan, this cake is simple to make and is the perfect base for toppings such as fresh berries with a berry puree. To make a berry puree, simply take fresh about 2 cups of fresh wild berries or raspberries only, heat on the stovetop in a small or medium saucepan with a couple of tablespoons of sugar or one tablespoon of honey and 2 tablespoons of water. Heat over medium heat until berries begin to break up. Puree, strain, and serve!
Nutrition:
Serving size: 1 slice (without the berry puree)
Calories in the original recipe: 430
Calories: 161
Fat: 18g
Carbohydrates: 24g
Protein: 4g
Sodium: 51mg In this calorie-slashing collection, The Bikini Chef® Susan Irby offers recipes for switching up ingredients that keep calories to a minimum. Complete with serving-size suggestions and “Skinny Secret” shortcuts to trim calories in little ways, here you’ll get expertly crafted recipes that include offerings for every meal of the day!
1/4 cup butter
2/3 cup granulated sugar
2/3 cup applesauce
1 vanilla bean, split lengthwise, beans extracted
fine zest of 1 lemon
1 egg
2 egg whites
1 3/4 cups plain flour
2 teaspoons baking soda
1 teaspoon salt
1/3 cup nonfat milk
Preheat oven to 350 degrees.
Coat a 9x5 inch loaf pan with nonstick cooking spray.
Using an electric or standing mixer, beat together the butter and sugar.
Add the applesauce, lemon, and vanilla beans (not the pod, just the beans).
Beat until well blended.
Blend in the egg and egg whites.
In a separate bowl, sift together the flour, baking powder, and salt.
With mixer on low, add 1/3 of the flour mixtutre to the applesauce mixture, then add half the milk and beat until well combined.
Add another 1/3 of the flour mixture and the rest of the milk; beat until well combined.
Add the remaining flour mixture and beat until all is incorporated; be careful not to overbeat.
Pour the batter into the prepared loaf pan and bake for one (1) hour or until a toothpick inserted comes out clean.
Allow to cool for 10 minutes.
Use a thin knife to loosen the cake from the sides of the pan.
Remove from pan, slice into 10 even slices, and serve.
Preparation Time (hrs/min)
