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Pound Cake

 Pound Cake
"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.
12 ServingsPrep: 15 min. Bake: 45 min. + cooling


  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 3 eggs
  • 1/4 cup unsweetened applesauce
  • 1-1/4 teaspoons McCormick® Pure Vanilla Extract
  • 1/2 teaspoon grated lemon peel
  • 1-1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt


  • 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.
Nutritional Facts: 1 slice equals 185 calories, 9 g fat (5 g saturated fat), 74 mg cholesterol, 159 mg sodium,

2 of 2

Pound Cake (continued)

Nutritional Facts: 23 g carbohydrate, trace fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.