French · Dessert
High-Protein Butter Pound Cake
A classic French-style pound cake rebuilt around blended low-fat cottage cheese and a scoop of whey protein isolate in place of the usual heavy butter load, keeping the dense, tender crumb while pushing protein well past 20g a serving. Fresh raspberries are scattered on top after baking for colour, brightness, and a clean dose of fibre that the original recipe never had.
$2
15 minsPrep
34 minsCook
79 minsTotal
MediumLevel
Nutrition per serving
324Calories
23.5gProtein
10gFat
34.4gCarbs
14.4gSugar
1.7gFiber
658mgSodium
117mgChol
5.4gSat Fat
155mgPotassium
133mgCalcium
1.7mgIron
0.6mcgVitamin B12
6.3mgVitamin C
0gPolyol
0gAllulose
0.7gAlcohol
Goes well with
French Press Coffee
local
Normandy Cider
international
vegetarian
sweet-spot
Instructions
1
Preheat oven to 170°C (340°F) and line a small 10cm loaf tin with parchment.
2
Blend the low-fat cottage cheese in a small food processor or with a hand blender until completely smooth with no curds visible.
3
In a bowl, beat the egg with the melted butter, sugar and vanilla extract using a hand mixer until pale and slightly thickened, about 2 minutes.
4
Fold the smooth cottage cheese and lemon zest into the egg mixture until fully combined.
5
Sift the cake flour, whey protein isolate, baking powder and salt together, then fold gently into the wet mixture in two additions until just combined - do not overmix or the protein powder will toughen the crumb.
6
Pour the batter into the prepared tin and smooth the top with a spatula.
7
Bake for 32-36 minutes until well risen, golden, and a skewer inserted in the centre comes out clean.
8
Cool the cake in the tin for 10 minutes, then transfer to a wire rack to cool completely, about 30 minutes.
9
Once fully cool, slice and top each portion with the fresh halved raspberries just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 3.2 oz90g blended smooth cottage cheese lowfat
- 1.1 oz30g whey protein isolate
- 11 egg, beaten (50g)
- 1.6 oz45g sifted cake flour
- 0.8 oz22g sugar white
- 0.5 oz15g melted butter
- 0.1 oz3g baking powder
- 0.1 oz4g vanilla extract
- 0.1 oz4g zested lemon
- 0 oz1g salt
- 1.4 oz40g halved raspberry
