Light Pound Cake is a delicate variation of traditional pound cake, using egg whites and corn oil margarine to create a lighter texture. The addition of buttermilk keeps it moist, while a hint of mace adds warmth and depth. This cake is perfect for serving with coffee, tea, or fresh fruit, making it a versatile option for any occasion.
Join our Vintage Recipe Facebook Group to discuss and find “new” old recipes to enjoy.
Links to find other recipes:
Light Pound Cake
Light Pound Cake FAQ
What makes this a “light” pound cake?
This recipe uses egg whites instead of whole eggs and margarine instead of butter, giving it a slightly lighter texture compared to traditional pound cake.
Can I substitute butter for margarine?
Yes, but the cake will have a richer taste and may be slightly denser.
What does mace add to the cake?
Mace is a warm spice similar to nutmeg, adding a subtle depth of flavor. It is optional, so you can leave it out if desired.
How should I store this cake?
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Can I freeze pound cake?
Yes, wrap the cake tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
Food History
Pound cake dates back to the 1700s in Europe, named for its traditional one-pound ratio of flour, butter, sugar, and eggs. Over time, bakers modified the recipe to make it less dense while still maintaining the signature rich texture. This lighter version reflects modern adaptations that use alternative fats and leavening agents, making it an excellent everyday cake.
Timeline
- 1700s: Traditional pound cake is developed in Europe.
- 1800s: Pound cake becomes popular in the U.S. as a staple dessert.
- 1900s: Lighter variations using baking powder and different fats emerge.
- Today: This version with buttermilk and egg whites remains a popular alternative.
Recipe Discussion
This Light Pound Cake starts with a mixture of flour, leavening agents, and a touch of mace for spice. Corn oil margarine is creamed with sugar to create a soft texture, while egg whites add structure without making the cake too heavy. Buttermilk enhances moisture and flavor, resulting in a soft crumb and a rich, yet balanced taste.
Unlike traditional pound cakes that can be dense, this version has a lighter, fluffier consistency. It’s an excellent choice for serving with fruit, whipped cream, or a simple dusting of powdered sugar.
Preparation Tips
- Use room-temperature ingredients for even mixing.
- Sift the dry ingredients to ensure a smooth batter.
- Cream the margarine and sugar thoroughly to incorporate air.
- Alternate adding dry ingredients and buttermilk to prevent overmixing.
- Grease and flour the loaf pan to prevent sticking.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
- Store in an airtight container to maintain freshness.
- Toast slices and serve with butter for a delicious breakfast treat.
- Try adding citrus zest for a bright, fresh flavor.
Recommended Kitchen Products
The links below lead to top-rated products on Amazon—if you use our links, we can save more recipes.
- Loaf Pan: Ensures even baking for a perfectly shaped pound cake.
- Mixing Bowls: Ideal for combining wet and dry ingredients separately.
- Hand Mixer: Helps cream the margarine and sugar efficiently.
- Cooling Rack: Allows the cake to cool evenly before slicing.
- Measuring Cups and Spoons: Ensures precise ingredient measurements.
- Parchment Paper: Prevents sticking and makes cleanup easier.
- Silicone Spatula: Helps scrape every bit of batter from the bowl.
- Sifter: Helps aerate the flour for a lighter texture.
- Cake Storage Container: Keeps the cake fresh and easy to transport.
- Pastry Brush: Helps grease the pan evenly.
Serving Suggestions
- Serve with fresh berries and whipped cream.
- Drizzle with a simple lemon or vanilla glaze.
- Enjoy with a cup of tea or coffee.
- Toast slices and spread with butter or jam.
- Pair with vanilla ice cream for a decadent dessert.
- Sprinkle with powdered sugar for a classic finish.
- Top with caramel sauce for extra indulgence.
- Layer with fruit preserves for a flavorful variation.
- Use as a base for trifle with layers of cream and fruit.
- Serve alongside lemon curd for a citrusy contrast.
A Light and Versatile Pound Cake
This Light Pound Cake offers all the richness of a traditional pound cake but with a slightly softer, more delicate texture. The combination of buttermilk, egg whites, and margarine keeps it moist and tender, making it a perfect everyday cake. Whether served plain, with fruit, or with a glaze, this cake will surely become a favorite in your recipe collection.
Start Your Recipe Box
- Start your recipe box or your family or friends. View New and Vintage Recipe Boxes
- View Recipe Cards and Templates
- View Recipe Card Protectors and Sleeves
Vintage Goodies
- Vintage Kitchenware on Etsy
- Vintage Recipes on Amazon
- Vintage Cookbooks on eBay
- Vintage Cookbooks on Etsy
Light Pound Cake Recipe
Light Pound Cake
A lighter take on traditional pound cake, made with egg whites, buttermilk, and margarine for a moist and tender texture. Perfect for serving with fruit, whipped cream, or a dusting of powdered sugar.
Ingredients
- 2 ¼ cups all-purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ⅛ teaspoon mace (optional)
- ½ cup corn oil margarine
- 3 egg whites
- 1 ½ teaspoons vanilla extract
- ¾ cup buttermilk
- 1 cup sugar
Instructions
- Preheat oven to 350°F and grease a loaf pan with non-stick vegetable oil.
- In a mixing bowl, combine flour, baking powder, baking soda, salt, and mace. Mix well and set aside.
- In a separate mixing bowl, cream margarine and sugar until smooth.
- Add egg whites and vanilla extract, blending until smooth.
- Alternately add the flour mixture and buttermilk in two additions, blending well after each.
- Spoon the batter into the prepared loaf pan.
- Bake for 1 hour, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and cool on a wire rack before slicing.