I feel like the name of this is a touch misleading, because really, this is a dessert and a cake at that… Its chock full of sugar and carbs. The good news is that there’s less butter and one less egg that you would normally find in pound cake. It has about half the fat and around 60 fewer calories than the original recipe; not a huge difference, but makes it a bit less guilt inducing.
This got made because I had some buttermilk in the fridge that I wanted to use, the butter was reduced because that’s all I had in the fridge. Woops! I think the addition of the ricotta and the yogurt really helped balance out the loss of the butter. The finished product came out really well. It was a very moist cake, lightly lemony and really quite delightful. Hubs loved it – and he’s a bit of a pound cake critic. And the leftovers that went to work were gone by 10am, which is fat even for my office!
Lighter Buttermilk Pound Cake (Adapted from All Recipes)
3 cups all-purpose flour
½ tsp baking soda
½ tsp salt
6 Tbs butter
1/3 c low-fat ricotta
½ c vanilla greek yogurt
3 c white sugar
1 tsp lemon extract
1 tsp vanilla extract
1 c buttermilk
Preheat oven to 325ᵒ. Grease a 10” tube pan.
Mix together the flour, baking soda, salt and meringue powder.
In a mixer, beat butter, ricotta, yogurt and sugar. Add the eggs one at time, beating well after each. Add the lemon and vanilla extracts, then slowly pour in the buttermilk. Add the flour mixture a half cup at a time. Mix until completely combine and pour batter into the prepared pan.
Bake for 90 minutes. When cake begins to pull away from the side of the pan it is done. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
18 Slices: 1 slice (estimated) – 272 Calories, 6g Fat, 50g Carbs, 1g Fiber, 6g Protein, 35g Sugar