Pound Cake Recipe

Pound Cake Recipe
Photo by: Taste of Home
Rating

83% would make again

"This is my own low-fat recipe and I often use cubes of it to make a wonderfully light blueberry trifle," writes Joyce Grasby from Rochester, New York. She also likes to spoon fresh or frozen fruit or berries over each slice for added flavor.

This recipe is:

Healthy

Please log in to rate this recipe

 

Rate Pound Cake Recipe

*Click on stars to rate
 

Would you make this recipe again?
*required
 
  • 12 Servings
  • Prep: 15 min. Bake: 45 min. + cooling

Ingredients

  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 3 eggs
  • 1/4 cup unsweetened applesauce
  • 1-1/4 teaspoons vanilla extract
  • 1/2 teaspoon grated lemon peel
  • 1-1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Directions

  • In a small bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in the applesauce, vanilla and lemon peel. Combine the flour, baking powder and salt; add to creamed mixture just until blended.
  • Transfer to an 8-in. x 4-in. loaf pan coated with cooking spray. Bake at 350° for 45-55 minutes or until golden brown and a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 12 servings.

Nutrition Facts: 1 slice equals 185 calories, 9 g fat (5 g saturated fat), 74 mg cholesterol, 159 mg sodium, 23 g carbohydrate, trace fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.

Pound Cake published in Light & Tasty February/March 2007, p19

Give your Fourth of July celebration some extra fireworks with this delicious and patriotic dessert. The…


VIDEO: Wave Your Flag Cake

Thanksgiving Recipes

Looking for a Thanksgiving menu? Create your own menu with these Thanksgiving recipes, plus decorating and entertaining ideas for your Thanksgiving dinner.

Get recipes »

Reviews for Pound Cake (38)

Pound Cake Recipe

Pound Cake

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today!

Reviewed on Jul. 16, 2009 by craftycas

This was OK. Mine came out a bit dry and I only baked it for 50 minutes. Flavor was good though.I trimmed off the top so the cake was flat then made 3 layers out of it. I filled it with a home-cooked strawberry filling and chocolate whipped cream icing between each layer then frosted it with the chocolate whipped cream. I didn't have any lemons on hand, so I used about 1/4 tsp of lemon extract. I think this cake would work out better in a trifle.

Reviewed on Jul. 10, 2009 by odrapa

nubyenoh looks like 'honey bun' spelled backwards Big Smile

Reviewed on Jul. 03, 2009 by Karen Y

nubyenoh, Yours is an interesting name, anyone ever comment on it? The reason I asked is, it sounds like a 'pet name' that someone may have given you... or the other way around...   (:

Reviewed on Jul. 02, 2009 by JustJan

 Yes, you can subsitute Splenda for sugar. Splenda says cup for cup etc but personally I use less because it's so sweet and I'm also high altitude.  

Reviewed on Jul. 02, 2009 by bcakes

This cake is so horrible and nasty as it can be.I will never make that cake again.

Reviewed on Jun. 29, 2009 by nubyenoh

Worst cake I ever made!!!!!!!

Nubyenoh

Reviewed on Jun. 27, 2009 by ebakerlady

Re: Pound Cake

This pound cake was not dense, did not like the taste, will stick to my tried and true recipe for pound cake.ebakerlady

Reviewed on Jun. 26, 2009 by gapeach55

To me pound cakes are suppose to be dense. That what makes them a good poundcake. Yummy!

Reviewed on Jun. 26, 2009 by CathieL

I made this poundcake and it was very tasty but the cake was very dense.

Reviewed on Jun. 26, 2009 by smokingdragons

Very good, I also added lemon extract. Used it for strawberry shortcake, very nummy!

Taste of Home - Try it Risk Free
Simple & Delicious - Free Issue Offer
Free issue offer