Pound Cake Recipe
- 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 8x4-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.
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.
Reviews for Pound Cake
"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."
"nubyenoh looks like 'honey bun' spelled backwards "
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... (:"
" 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. "
"Worst cake I ever made!!!!!!!Nubyenoh"
"To me pound cakes are suppose to be dense. That what makes them a good poundcake. Yummy!"
"I made this poundcake and it was very tasty but the cake was very dense."
"Very good, I also added lemon extract. Used it for strawberry shortcake, very nummy!"
"I made this cake and my family found it very good, I used it for strawberry shortcake."
"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."
"Not good at all. It was way to dense and did not have much taste."
"It has been to hot for the oven but hope to soon. looks very good Pat"
"Watch the baking time I did the minimum and it was almost overdone"
"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..)"
"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."
"I also think it has too much fat in it to be called light. I agree with dmurphy"
"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."
"I wonder if this recipe will work with sugar substitute, i.e., one made specifically for baking."
"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"
"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. "
"Please, someone answer the above 2 questions!!! I would love to make this."
"Could you use Splenda to lower the amount of sugar?"
"Can you use a butter sub. to lower the cholesterol?"
"I love the taste of poundcake."
"Going to try it today. Sounds very good. LI"
"Cant wait to try it!!!!"
"i am going to do it on weeked end"
"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."
"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?"
"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."
"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."
"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"
"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."