Pound cake got its name from the original formulation: a pound each of sugar, flour, butter and eggs. Just the thought of it is enough to raise your cholesterol. Our version calls for half whole-wheat flour, less sugar, a modest amount of butter and loses quite a few egg yolks. To keep it rich we moisten the cake with reduced-fat cream cheese and buttermilk. It is every bit as delicious as the original, with only a third of the calories and fat.

Katie Webster
Source: EatingWell Magazine, February/March 2006


Recipe Summary

3 hrs
Nutrition Profile:


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325 degrees F. Coat a 12-cup Bundt pan with cooking spray and dust with flour.

  • Whisk whole-wheat flour, all-purpose flour, baking powder and salt in a medium bowl. Whisk whole eggs, buttermilk, oil, corn syrup and vanilla in another medium bowl until well blended.

  • Beat egg whites in a large clean bowl with an electric mixer on high speed until light and foamy. Gradually beat in 1/2 cup sugar until stiff glossy peaks form.

  • Beat butter and cream cheese in a large bowl until creamy. Add the remaining 1 1/2 cups sugar and beat, scraping down the sides of the bowl as needed, until pale and fluffy, about 4 minutes. Alternately add the flour and buttermilk mixtures, beating until just smooth. Fold in about one-third of the egg whites with a rubber spatula until just smooth and no white streaks remain. Fold in the remaining egg whites. Scrape the batter into the prepared pan, spreading evenly.

  • Bake the cake until a skewer inserted into it comes out clean and the top springs back when touched, 1 hour to 1 hour 10 minutes. Cool in the pan on a wire rack for 10 minutes. Loosen the edges with a knife and turn out onto the rack; let cool for at least 1 hour more before slicing.


Make Ahead Tip: Wrap and store at room temperature for up to 3 days or freeze for up to 1 month.

Equipment: 12-cup Bundt pan

Ingredient Note: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large supermarkets and natural-foods stores. Store in the freezer.

Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.

Nutrition Facts

218 calories; protein 4.3g 9% DV; carbohydrates 28.9g 9% DV; exchange other carbs 2; dietary fiber 0.7g 3% DV; sugars 19.1g; fat 9.8g 15% DV; saturated fat 4.1g 20% DV; cholesterol 40.5mg 14% DV; vitamin a iu 231.5IU 5% DV; vitamin cmg; folate 4.7mcg 1% DV; calcium 36.5mg 4% DV; iron 0.6mg 3% DV; magnesium 2.8mg 1% DV; potassium 67.1mg 2% DV; sodium 134mg 5% DV; thiamin 0.1mg 6% DV.

Reviews (3)

Read More Reviews
3 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
No pound cake is really healthy eating Even this recipe has less butter but if adding 1 stick of butter 8 oz of cream cheese its less fat then the original bit still can't be considered as 'healthy eating' and it's still too sweet for me and my family even i already reduces the sugar to a little LESS than 1.5 cups. its also a bit too dense for my taste. i prefer the more fluffy soft cotton like those chiffon cake much better. i wont be making it again Pros: less fat than the original version Cons: way too sweet Read More
Rating: 4 stars
This POUND CAKE was a HIT! I made the dish just as written... however it took FOREVER! I was 3 hours in the kitchen- mostly because I dont own a mixer. But when everyone tasted it-- the work was worth it. This cake is moist and everything a pound cake should be. Thank you! Read More
Rating: 4 stars
Great substitute if you ever have a craving for pound cake. Almost could not tell this was a healthier version. The flavor was really good. It was a bit sweet for me so next time I will reduce the sugar. Read More