Light Pound Cake Recipes

LIGHT POUND CAKE

Steps:

• Preheat oven to 350F/ 180C.
• In mixing a bowl, sift together flour, salt, and baking powder.
• In another bowl, beat butter and sugar until creamy and lighter in color.
• Add vanilla, egg, milk, and egg white to butter mixture. Beat 2 minutes on high speed.
• Add flour mixture. Beat on lowest speed, no more than 10 seconds.
• Pour cake batter into 8"x4.5" nonstick or lightly greased and floured baking pan.
• Place on one rack above middle in the oven. Bake for 25 - 30 minutes or until a toothpick inserted in the middle of the cake comes out clean.
• Let cool on cooling rack.

LIGHT AND FLUFFY LEMON POUND CAKE

Steps:

• Pre-heat oven to 350 degrees.
• Sift together the flour and baking soda in a small bowl.
• In a large bowl, cream butter, sugar, cream cheese, and salt together.
• Beat in each egg one at a time. Add the flavors.
• Combine the flour mixture to the wet mixture.
• Finally add the buttermilk.
• Bake in a loaf pan for 50 minutes.

LIGHT MARBLE POUND CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 10-inch tube pan. Whisk the flour and baking powder in a bowl until thoroughly combined.
• In a large bowl, beat the butter and vegetable shortening together with an electric mixer until light and fluffy, about 3 minutes. Mix in 3 cups of sugar, 1 cup at a time, beating until smooth after each addition, then beat in the eggs, 1 at a time, beating each in well before adding the next. Beat in the applesauce until the liquid ingredients are smooth. Mix in the flour mixture, alternating with the milk, and stir in vanilla extract and lemon juice.
• In a bowl, stir the cocoa powder, 1/4 cup of sugar, and water until the sugar has dissolved and the syrup is smooth. Pour about 3/4 cup of the pound cake batter into the chocolate mixture, and stir to combine. Pour the remaining vanilla cake batter into the prepared tube pan, then pour the chocolate batter over the vanilla batter. With a spoon handle or butter knife, swirl the two batters together a few times (don't overmix) to create a marbled effect.
• Bake the cake in the preheated oven until a toothpick inserted into the cake comes out clean, and the sides of the cake pull slightly away from the pan, 70 to 80 minutes. Cool in the pan on a wire rack for 10 minutes, then invert the cake and remove from the pan onto the wire rack to finish cooling completely.

HOMEMADE POUND CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 12-cup fluted tube pan (such as Bundt®).
• Place sugar and butter in a large mixing bowl. Cream together using an electric mixer fitted with a paddle attachment, or a hand mixer, on medium speed, until light and fluffy, about 5 minutes. Add eggs one at a time, beating for 45 seconds after each addition. Add vanilla extract and beat for 30 seconds.
• Combine flour, baking powder, salt, and nutmeg in a medium bowl. Add 1/2 of the dry ingredients to the butter and egg mixture, mixing on low speed, until just blended. Add 1/2 cup milk and beat on low speed until just blended. Scrape the sides of the bowl with a spatula between each addition. Repeat with remaining dry ingredients and milk.
• Pour batter into the prepared baking pan, filling no more than 2/3 full. Smooth the top with a spoon or a spatula.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean and the cake is just starting to pull away from the sides of the pan, about 1 hour and 25 minutes. Remove from the oven and allow to cool for about 15 minutes before inverting onto a plate. Allow to cool completely before serving.