Low-Fat Peach Pound Cake Recipe

Name: Low-Fat Peach Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: squirt of Pam; 1/3 c. Canola oil; 1/2 c. plain low-fat yogurt; 1 1/2 c. sugar, divided; 3 eggs or substitutes; 2 egg whites; 1 tsp. vanilla; 3 c. flour, divided; 1 1/2 tsp. baking powder; 1/2 tsp. salt; 2 c. chopped fresh peaches

Servings: persons

squirt of Pam
1/3 c. Canola oil
1/2 c. plain low-fat yogurt
1 1/2 c. sugar, divided
3 eggs or substitutes
2 egg whites
1 tsp. vanilla
3 c. flour, divided
1 1/2 tsp. baking powder
1/2 tsp. salt
2 c. chopped fresh peaches

1
Spray 10-inch tube pan with Pam.
2
Sprinkle with 1 teaspoon of sugar.
3
Combine oil, yogurt and gradually add remaining sugar, beating well.
4
Add whole eggs and whites, one at a time, beating well after each addition.
5
Add vanilla and mix well.
6
Combine 2 3/4 cups flour, baking powder and salt.
7
Gradually add to yogurt mixture.
8
Beat well.
9
Dredge peaches with remaining 1/4 cup flour. Fold peaches into batter.
10
Pour into pan and bake at 350u00b0 for 1 hour. Remove from pan and cool.

1382

kcal

Calories

Fat

231

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: squirt of Pam, 1/3 c. Canola oil, 1/2 c. plain low-fat yogurt, 1 1/2 c. sugar, divided, and more.

Yes, Low-Fat Peach Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Low-Fat Peach Pound Cake

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