Diabetic & Low Sodium Pound Cake
Submitted by vgreen
A classic pound cake made without salt or leavening, relying on nine eggs and thorough creaming for its tender, dense crumb. Brightened with fresh lemon juice and vanilla, this low-sodium recipe bakes into a tall, golden beauty in a tube pan.
YIELD
1 cakePREP
20 minCOOK
40 minREADY
60 minNot every pound cake needs salt and baking powder to be great. This one relies on old-fashioned technique: thorough creaming of shortening and sugar, nine eggs beaten in one at a time, and a gentle fold of sifted cake flour. The result is a dense, buttery crumb with honest-to-goodness flavor.
Fresh lemon juice gives it a bright lift that keeps each slice from feeling heavy, while vanilla rounds out the sweetness. Baked low and slow in a tube pan, it develops a gorgeous golden crust.
For a variation, skip the lemon juice and fold in a quarter teaspoon of freshly grated nutmeg with the flour for a warm, spiced twist.
Chef Tips
- Cream the shortening and sugar until truly fluffy, at least 5 minutes; this is where all the lift comes from since there’s no baking powder
- Add the eggs one at a time and beat well after each addition so the batter emulsifies properly
- Don’t open the oven door during the first hour of baking or the cake may sink in the center
Ingredients
Directions
Heat oven to 300 degrees.
Grease and flour 10 inch tube pan.
Cream shortenin g until smooth.
Gradually add sugar and cream well. Add the eggs one at a tim e, creaming well after each one.
Stir in lemon juice and vanilla.
Sift cake f lour and add to the mixture.
Pour mixture into tube pan. Bake for 1½ hours or until tests done.
Makes 1 large cake (20 slices). Omit lemon juice and ad d ¼ teaspoon freshly grated nutmeg with sifted flour.
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