My dad loves pound cake, so I made him a simple one for Father's Day. I'd just gotten the recipe from a Taste of Home email and decided to give it a try. I only tried one sliver from the end of the cake, but it was really good. Dad? Want to comment on the cake?
It's claim to fame is that it's a little bit lighter - so it doesn't have that dense pound cake texture. It's also a little lighter in fat and calories, so that's always a bonus too. This was really easy to make - would be a great cake to make for a summer dessert with fresh berries and whipped cream.
Pound Cake
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: In a small bowl, cream butter and sugar until light and fluffy, about 5 minutes. 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.
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: In a small bowl, cream butter and sugar until light and fluffy, about 5 minutes. 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.
1 comment:
Excellent pound cake, Vivi! I didn't think it was particularly light in texture, which is a good thing, for me, because it is the very firmness of pound cake that really appeals to me --- besides making it hold up well under a mound of fresh strawberries and a couple of generous splashes of light cream. I'm enjoying this one a lot. I also like pound cake with ice cream and hot fudge -- one of my favorite desserts when we'd eat at the old Farrell's ice cream parlors in the 1970's.
Keep on experimenting and blogging, Vivi, I love it! ptcp
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