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Pound Cake Recipe

Pound Cake Recipe

"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.
TOTAL TIME: Prep: 15 min. Bake: 45 min. + cooling YIELD:12 servings

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

  • 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.

Nutritional Facts

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

Reviews for Pound Cake

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MY REVIEW
memryskr10
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
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
Reviewed Jul. 10, 2009

"nubyenoh looks like 'honey bun' spelled backwards Big Smile"

MY REVIEW
Karen Y
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
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
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
Reviewed Jun. 29, 2009

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

Nubyenoh"

MY REVIEW
ebakerlady
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
Reviewed Jun. 26, 2009

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

MY REVIEW
CathieL
Reviewed Jun. 26, 2009

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

MY REVIEW
smokingdragons
Reviewed Jun. 26, 2009

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

MY REVIEW
audster
Reviewed Jun. 25, 2009

"I made this cake and my family found it very good, I used it for strawberry shortcake."

MY REVIEW
Trophywife
Reviewed Jun. 25, 2009

"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."

MY REVIEW
jtrader33
Reviewed Jun. 25, 2009

"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."

MY REVIEW
Emily Johnson
Reviewed Jun. 25, 2009

"Not good at all. It was way to dense and did not have much taste."

MY REVIEW
mdpkjt
Reviewed Jun. 25, 2009

"It has been to hot for the oven but hope to soon. looks very good Pat"

MY REVIEW
RhondaK65
Reviewed Jun. 25, 2009

"Watch the baking time I did the minimum and it was almost overdone"

MY REVIEW
Littlesap
Reviewed Jun. 25, 2009

"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."

MY REVIEW
homeschooling3
Reviewed Jun. 25, 2009

"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..)"

MY REVIEW
mjordan
Reviewed Jun. 22, 2009

"Egg substitute would cut down on the fat, and I have used it in many similar recipes with no ill effects. I also omit salt from nearly all recipes."

MY REVIEW
crocket
Reviewed Jun. 21, 2009

"I also think it has too much fat in it to be called light. I agree with dmurphy"

MY REVIEW
nothing works
Reviewed Jun. 21, 2009

"I think sodium level and fat content are a little high. I also would like to use a diabetic sweetener that you can bake with. I wonder about omitting salt and also did she mean real butter. I wonder if margarine made with veg. oil would lessen the fat or maybe substitute 1/4 c. of unsweetened apple sauce for part of the butter and then 1/4 cup of margarine? I wonder about trying these things to reduce some of the fat and sodium. 9 grams of fat is quite a bit to me."

MY REVIEW
beagleluva
Reviewed Jun. 19, 2009

"I wonder if this recipe will work with sugar substitute, i.e., one made specifically for baking."

MY REVIEW
sheryllwoods
Reviewed Jun. 18, 2009

"I just made this pound cake batter and its so lite and fluffy! It tastes yummy too. Cant wait till its done to try it out. Thanks"

MY REVIEW
sheryllwoods
Reviewed Jun. 18, 2009

"You can use almond flour for half your flour in this recipe but make sure to reduce the fat about a 1/4 cup to make up for all the fat in the almond flour. Good luck. "

MY REVIEW
BOBSBARBECUE
Reviewed Jun. 18, 2009

"Please, someone answer the above 2 questions!!! I would love to make this."

MY REVIEW
djsampley
Reviewed Jun. 18, 2009

"Could you use Splenda to lower the amount of sugar?"

MY REVIEW
judyjerry
Reviewed Jun. 18, 2009

"Can you use a butter sub. to lower the cholesterol?"

MY REVIEW
marciamyrs
Reviewed Jun. 18, 2009

"I love the taste of poundcake."

MY REVIEW
Linda Ingvaldson
Reviewed Jun. 18, 2009

"Going to try it today. Sounds very good. LI"

MY REVIEW
goofylouie
Reviewed Jun. 18, 2009

"Cant wait to try it!!!!"

MY REVIEW
murglen
Reviewed Jun. 18, 2009

"i am going to do it on weeked end"

MY REVIEW
MargeAZ
Reviewed Jun. 18, 2009

"Most cakes freeze well.  I make bundt cakes & when they're cool, slice them into servings, wrap in plastic wrap & put in freezer bags.  Then thaw on the countertop.  They are just like fresh.  I even to this for cheesecake."

MY REVIEW
hockeymom27
Reviewed Jun. 18, 2009

"I was wondering if anyone has tried substituting soy flour for all purpose flour and if so, how does this work for cake, cookies, brownies?"

MY REVIEW
mrsgreinke
Reviewed Jun. 18, 2009

"This could be considered "lighter" based on the size of the finished loaf (by using a smaller pan than the usual 9x5" loaf pan). You could also try lowering the calories by doing 1/2 C. regular sugar & 1/4 C. Splenda for baking."

MY REVIEW
011361042927
Reviewed Jun. 18, 2009

"Sorry but if one slice has 9g of fat and 5 of those are saturated fat, I don't consider this recipe very light. Of course I know it is "lighter" than regular pound cake so I guess a little lighter is better than nothing."

MY REVIEW
wanttobehealthy
Reviewed Jun. 18, 2009

"thankyou so much for this (there is a reason its called pound cake poeple) so a huge thankyou for us trying to live on the lighter path"

MY REVIEW
lin_65
Reviewed Sep. 10, 2008

"I love the fact that this is made with less butter and also that is is a smaller cake than the bundt pan size, which is too much for one person.Many thanks."

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