Pound Cake Recipe
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Pound Cake Recipe

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


  • 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

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. 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

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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."

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."

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

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

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...   (:


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.   "

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."

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

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


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"

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!"

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

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

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