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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.
  • Total Time
    Prep: 15 min. Bake: 45 min. + cooling
  • Makes
    12 servings


  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 3 large eggs, room temperature
  • 1/4 cup unsweetened applesauce
  • 1-1/4 teaspoons vanilla extract
  • 1/2 teaspoon grated lemon zest
  • 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 zest. Combine the flour, baking powder and salt; add to creamed mixture just until blended.
  • Transfer to an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 45-55 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Nutrition 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.

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Average Rating:
  • Tina
    May 24, 2018

    Easy receipe. Great taste. Will def make again. So glad I found it & gavd it a try...

  • memryskr10
    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.

  • kedunham
    Aug 7, 2009

    No comment left

  • craftycas
    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
    Jul 10, 2009

    nubyenoh looks like 'honey bun' spelled backwards

  • Karen Y
    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
    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
    Jul 2, 2009

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

  • nubyenoh
    Jun 29, 2009

    Worst cake I ever made!!!!!!!Nubyenoh

  • rangergirl
    Jun 29, 2009

    No comment left