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"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
Diabetic Friendly
Nutritional 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.
Originally published as Pound Cake in Light & Tasty February/March 2007, p19
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Reviewed on Jun. 26, 2009 by smokingdragons
Very good, I also added lemon extract. Used it for strawberry shortcake, very nummy!
Reviewed on Jun. 25, 2009 by audster
I made this cake and my family found it very good, I used it for strawberry shortcake.
Reviewed on Jun. 25, 2009 by debkidwell
I also added a little lemon and almond extract. Very good, used it for strawberry shortcake.
Reviewed on Jun. 25, 2009 by Trophywife
Loved this cake and topped it with strawberries and whipped topping. Am going to try whipping the eggwhites separately and folding them in to make the texture lighter. Great cake though.
Reviewed on Jun. 25, 2009 by jtrader33
Me and my husband LOVED this recipe! It wasn't as dense as most pound cakes but still really good. If you like more flavor, you could substitute lemon extract or fresh lemon juice for the vanilla extract. I will be making this pound cake recipe again.
Reviewed on Jun. 25, 2009 by Emily Johnson
Not good at all. It was way to dense and did not have much taste.
Reviewed on Jun. 25, 2009 by mdpkjt
It has been to hot for the oven but hope to soon. looks very good Pat
Reviewed on Jun. 25, 2009 by RhondaK65
Watch the baking time I did the minimum and it was almost overdone
Reviewed on Jun. 25, 2009 by Littlesap
I was not pleased with my results after baking this recipe. My pound cake was similar to a brick. Ended up throwing half away. Would not recommend this recipe.
Reviewed on Jun. 25, 2009 by homeschooling3
hockeymom27, I have used soy flour for SOME of the all-purpose flour in most of my recipes (sweet or savory), and it has worked out pretty good so far. For every cup of regular flour, I substitute 1/8 of it with soy flour. Also, I would substitute some of the sugar for splenda and I would use LOL Light butter for the regular butter in this recipe. The pound cake will only have the "crunchy top" for a few hours after it cools, though, so serve immediately. Lighter cakes get "tacky" on top by day 2! I often remedy this problem by cutting a recipe in half to ensure their are no leftovers. (Of course, in a trifle, a tacky top wouldn't really make a difference..)
hockeymom27, I have used soy flour for SOME of the all-purpose flour in most of my recipes (sweet or savory), and it has worked out pretty good so far. For every cup of regular flour, I substitute 1/8 of it with soy flour.
Also, I would substitute some of the sugar for splenda and I would use LOL Light butter for the regular butter in this recipe. The pound cake will only have the "crunchy top" for a few hours after it cools, though, so serve immediately. Lighter cakes get "tacky" on top by day 2! I often remedy this problem by cutting a recipe in half to ensure their are no leftovers. (Of course, in a trifle, a tacky top wouldn't really make a difference..)
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