Pumpkin pound cake

Pumpkin pound cake

Pound cakes feel much “heavier” and much “denser” that other breads or cakes. They have more butter and less rising agents. Their name is due to the typical quantities of their four  key ingredients, 1 pound butter, 1 pound sugar , 1 pound flour, 1 pound eggs. This recipe doesn’t quite fit the bill as it has no butter and just 3 egg whites. However, it very much feels like a pound cake. It is a healthy makeover of the Starbucks recipe, one of the many fast food healthy makeovers by Devin Alexander published in Fast Food Fix. If you love the Starbucks pumpkin cake, go for it! It has rightfully earned membership in our “family favorites”.



  • 1 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon  ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 and 1/2 cup sugar
  • 1/2 cup vanilla yogurt
  • 3 egg whites
  • 1 cup  canned pumpkin

How to make: In a bowl, combine the flour (sifted), salt, baking soda, baking powder, cinnamon,cloves, and nutmeg. In a mixer, beat the egg whites with the sugar and the yogurt. Add the pumpkin and beat until well-combined. Put the mixer to low and start combining the dry ingredients. You can do that with a spoon, too. Do not beat. Put the batter in a greased pan and bake at pre-heated  350F/180C oven for about an hour or until a toothpick comes out dry. Let the cake cool  before taking it off the pan. You can serve it with royal icing if you want.

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