How can a pound cake recipe be made to contain less fat?

- 2 1/4 cups (300 grams) all-purpose flour

- 2 1/2 teaspoons (11 grams) baking powder

- 1/4 teaspoon (1 gram) salt

- 1 cup (2 sticks or 226 grams) unsalted butter, softened

- 1/2 cup (100 grams) granulated sugar

- 1/4 cup (50 grams) packed light brown sugar

- 3 large eggs, lightly beaten

- 1 cup (240 ml) buttermilk

Instructions:

1) Preheat the oven to 325°F (165°C). Grease a 9x5 inch loaf tin with cooking spray or grease, including the corners and the center of the pan.

2) In a medium-sized bowl, whisk together the flour, baking powder, and salt.

3) In a separate large bowl, beat together the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. Add one egg at a time and mix until well combined. Add the buttermilk and mix until just combined.

4) Add half of the flour mixture to the wet ingredients and mix just until combined. Add half of the remaining wet ingredients and mix until combined, then add the rest of the flour mixture and mix until just combined. Be careful not to overmix.

5) Pour the batter into the prepared loaf tin. Bake for 60-70 minutes or until a skewer inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before turning it out onto a cooling rack.

6) Let the cake cool completely before slicing and serving.

Tips:

- Using less butter in the recipe will help reduce the fat content.

- Replacing half of the traditional butter in a cake recipe with unsweetened applesauce helps retain the texture of the cake.

- Using buttermilk will produce a tender, lighter-textured cake than other liquids. Buttermilk also helps to counteract the sweetness in the cake.

- The use of baking powder creates carbon dioxide gas, which is responsible for leavening the cake and giving it its height.