The Low Sodium Spot

tips and recipes for healthier eating

Pound Cake

Easy low sodium pound cake with a lighter texture because it starts cooking in a cold oven.

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Pound Cake
Serves: 24 pieces
 
Ingredients
  • vegetable shortening and all-purpose flour to prepare the baking pan.
  • 1 stick butter, at room temperature
  • ½ cup regular vegetable shortening
  • 2 cups sugar
  • 5 large eggs, at room temperature
  • 3 cups sifted all-purpose flour
  • 1 tsp low sodium baking powder
  • 1 small can evaporated low fat milk
  • water
  • 2 tsp vanilla
Instructions
  1. DO NOT PREHEAT THE OVEN. Don’t start making this cake until the butter and the eggs are at room temperature.
  2. Grease and flour the baking pan: Using vegetable shortening, thoroughly grease and then grease a 10 cup (or larger) Bundt pan to tube pan. (Make sure you coat all of the interior surface of the pan with shortening, taking particular care with crevices and seams.) Then sprinkle flour in the the pan, turning the pan and patting gently on the outside of the pan until all of the greased surfaces are coated with flour. To remove excess flour, hold the pan upside down over the trash can, and tap the bottom and sides of the pan gently.
  3. In a large mixing bowl, use an electric mixer on low or medium speed to blend the butter and shortening together until light. Then gradually add in the sugar, mixing after each addition until light and fluffy.
  4. Add in the eggs, 1 at a time, beating on low just until the yolk disappears.
  5. Sift the sifted flour together with the baking powder onto a piece of waxed paper.
  6. In a measuring cup, combine the evaporated milk plus enough water to make 1 cup.
  7. Set the blender to low and alternately add the flour mixture and milk to the mixing bowl. You will do 3 additions of flour and 2 additions of milk, beginning and ending with adding flour. After each addition, mix until just well blended.
  8. Add the vanilla. Continue to mix on low until the batter is smooth, about 2 more minutes, scraping down the sides of the bowl as needed. Then use a rubber spatula to stir the batter a final time, scraping the sides and bottom of the bowl.
  9. Pour the batter into the greased, floured pan and smooth the batter on top. Adjust the oven rack to the low-middle position, put the pan in the center of the rack in the cold oven, and close the oven door. Set the oven to 350 degrees. Bake for 1 hour without opening the oven door. After 1 hour, check to make sure the cake is golden brown and a toothpick inserted in the center comes out clean. If not completely cooked, cook another 5 minutes or so.
  10. Cool the cake in the pan right-side up for 10 minutes away from drafts. Then turn the cake onto a rack and allow it to cool completely, 2-3 hours, before serving. The cake can be stored in an airtight container at room temperature or frozen for later use.
Nutrition Information
Serving size: 1 slice Sodium: 44 mg.

Note that sodium percentages depend on which daily reference you use. The estimated 44 mg of sodium per serving implies that one serving of this recipe provides:

  • 2% of the U.S. FDA daily reference value for sodium for a 2,000-calorie diet that includes 2,400 mg sodium, or
  • 3% of the American Heart Association recommendation of 1,500 mg sodium per day, or
  • 4% of the Ménière’s diet recommendation of 1,000 mg sodium per day.

(As is the case with all of the recipes on this web site, the nutrition information provided in this recipe is only an estimate based on nutrition information provided on the packaging of each of the ingredients we used in this recipe and/or on a variety of sources on the web. This information should be regarded as an opinion only, with no guarantees that it is accurate. Obviously, the nutritional information will vary depending on the ingredients and quantities that you use.)

 

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