I was going to call this something corny, like Gain-No-Pound Cake, but I opted for something more practical, Skinny Individual Pound Cake. It is what it is. Still, the other name was like, ions more fun. Cause you know what they say: if the name fits! I really do love pound cake. Not only is it a great excuse to have cake for breakfast, but it is the staple of my favorite “fast food” spot, Starbucks: all those pound cakes stacked next to each other, staring at you through the glass. Sometimes the blueberries are swirled just right so that it appears the cake is smiling at you. Anyone else? Just me?Pound cake doesn’t have to be globbed with butter and oil to be delicious. When it’s this amazing Skinny Individual Pound Cake, it’s low in calories, rich in flavor and super-moist with a few skinny-friendly substitutes.
Baking skinny comes in all different pans and sizes. No, I said that right. Check it out:
Favorites? I am obsessed with my hand mixer. I literally use it for every recipe. It’s easy to wash, easy to use, and my go-to kitchen tool. I’m also crazy for that milkshake maker. If I could binge eat a dessert daily, it would probably be a milkshake. And finally, hello kitty cookie jar. You are more than adorable.
- Pound Cake Ingredients:
- 2 tablespoons unsweetened applesauce (12.5 calories)
- 1/4 teaspoon vanilla bean paste or pure vanilla extract (3 - 5 calories)
- 1/3 cup Truvia Baking Blend (127 calories)
- 3 tablespoons liquid egg-whites or eggbeaters (25 calories)
- 1/2 cup white whole wheat flour (200 calories)
- 1 teaspoon baking powder (2 calories)
- 1/8 teaspoon salt
- 1/3 cup fat-free milk (30 calories)
- 1 teaspoon distilled white vinegar
- Honey-Butter Glaze Ingredients:
- 1 teaspoon honey, organic (20 calories)
- 1 tablespoon I Can't Believe It's Not Butter, "Lite" (40 calories - or your preference)
- Preheat oven to 350F.
- In a small bowl, mix together nonfat milk and white vinegar. Set aside for five minutes.
- In a separate mixing bowl, stir in all dry ingredients.
- After dry ingredients have been well mixed, add in wet ingredients (including the milk mixture but excluding butter and honey).
- Pour batter into a non-stick, miniature-sized bread tin or angel cake tin and pop in the oven. Bake for about 18 - 25 minutes, or until the middle of your pound cake has risen. If you poke your finger in the middle of your loaf and your print remains for several seconds, your cake has not yet finished baking. You may also use the toothpick test: jab a toothpick into the center of your loaf and remove, inspecting for wet batter afterward. If wet batter remains on the end of your toothpick, continue baking your cake. After several minutes, repeat the test again. Once toothpick is clean or only removes cooked cake crumbs, your cake has is ready.
- While cake is baking, stir together melted butter and honey.
- Remove cake from oven when completed and drench in honey butter. Stick back in the oven for an additional minute.
- Remove from the oven and serve.