Low calorie pound cake

I wanted to make a somewhat low fat and calories pound cake. This was delicious. ITS A SMALLER SIZE POUNDCAKE .  Perfect for dessert with fruit or with coffee.  You can sprinkle powdered sugar if you want.

• ▢ ¾ cup cake flour you can use all-purpose flour
• ▢ ¼ teaspoon salt
• ▢ 1 teaspoon baking powder
• ▢ 6 tablespoon unsalted butter at room temperature
• ▢ 7 tablespoon fine sugar
• ▢ 1 teaspoon vanilla extract
• ▢ 1 large egg at room temperature
• ▢ 1 ½ tablespoon milk
• ▢ 1 large egg white at room temperature

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  Preheat oven to 350F/ 180C. Line an 8x4.5 loaf pan with parchment paper, or grease the pan with butter and dust with flour. Keep aside.

  
  

  
  

   Bake 350°for 20 to 30 minutes.

  
  

  
  

  Whisk or sift together flour, salt, and baking powder. Keep aside.

  ' In a large mixing bowl, beat butter and sugar until creamy and light in color.

  Add the whole egg and beat for a minute; add the egg white and beat for another minute, now add the milk and vanilla and beat for 3 minutes.

  Add half the dry ingredients to the wet and beat for a few seconds on low speed, then add the rest of the dry and beat until combined for 10 to 12

  seconds. Do not overbeat.

  
  

  Pour the cake batter into the previously prepared baking pan.

  Gently tap the pan two times on the kitchen counter, then run a butter knife in an (S) shape to remove excess air. Allow oven to preheat at 350 for twenty minutes before placing cake in oven. BAKE

  
  

  AFTER BAKING 

  1. Place the cake while in the pan on a cooling rack for 6 minutes. Remove the cake from the pan and cool on the cooling rack.Slice the cake when cooled and serve.

1. You can use all-purpose flour instead of cake flour using the same measurement.
2. 

Baking from my kitchen to yours,

M.j.

https://www.munatycooking.com/light-pound-cake-low-calorie/