Pound Cake Recipe
Pound Cake Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
"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.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min. + cooling
MAKES:
12 servings
TOTAL TIME:
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. 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.
Originally published as Pound Cake in Light & Tasty February/March 2007 , p19

Nutritional Facts

1 slice: 185 calories, 9g fat (5g saturated fat), 74mg cholesterol, 159mg sodium, 23g carbohydrate (13g sugars, 0 fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.

  • 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
  1. In a small bowl, cream butter and sugar until light and fluffy. 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.
  2. 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.
Originally published as Pound Cake in Light & Tasty February/March 2007 , p19

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPound Cake

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
memryskr10 User ID: 7211420 102424
Reviewed Jan. 9, 2014

"Made this pound cake this morning and did find it dense like some of the other reviews,.but the taste is very good. I also baked it at 325 degrees for 45 minutes. but I dont know if I will make this cake again, I might just buy the box mix, that way I know it comes out right."

MY REVIEW
craftycas User ID: 1680374 168894
Reviewed Jul. 16, 2009

"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."

MY REVIEW
odrapa User ID: 3633108 163744
Reviewed Jul. 10, 2009

"nubyenoh looks like 'honey bun' spelled backwards "

MY REVIEW
Karen Y User ID: 2986300 149473
Reviewed Jul. 3, 2009

"

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...   (:

"

MY REVIEW
JustJan User ID: 1074655 163742
Reviewed Jul. 2, 2009

" 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.   "

MY REVIEW
bcakes User ID: 3895174 168891
Reviewed Jul. 2, 2009

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

MY REVIEW
nubyenoh User ID: 3517362 149351
Reviewed Jun. 29, 2009

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

Nubyenoh"

MY REVIEW
ebakerlady User ID: 246658 163741
Reviewed Jun. 27, 2009

"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"

MY REVIEW
gapeach55 User ID: 3484408 163871
Reviewed Jun. 26, 2009

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

MY REVIEW
CathieL User ID: 1482562 163247
Reviewed Jun. 26, 2009

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

Loading Image