Lighter Pound Cake Recipes

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TASTE-OF-SUMMER LIGHT POUND CAKE



Taste-of-Summer Light Pound Cake image

This delicious, reduced-calorie pound cake brings the bright look and taste of summer to your table year-round. -Jill Bellrose, Portland, Oregon

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 18

1/2 cup butter, softened
1 cup sugar
2 large egg whites, room temperature
1 large egg, room temperature
1 tablespoon lemon juice
1 teaspoon lemon extract
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 cup whole wheat pastry flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3/4 cup fat-free lemon yogurt
GLAZE:
3/4 cup confectioners' sugar
4 teaspoons lemon juice
1 teaspoon grated lemon zest
1/3 cup dried apricots, finely chopped

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add egg whites, then egg, beating well after each addition. Beat in lemon juice and extracts. Combine the flours, baking powder, salt and baking soda; add to the creamed mixture alternately with yogurt., Transfer to a 10-in. fluted tube pan coated with cooking spray. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For glaze, in a small bowl, whisk the confectioners' sugar, lemon juice and lemon zest until blended. Stir in apricots. Drizzle over cake.

Nutrition Facts : Calories 276 calories, Fat 8g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 267mg sodium, Carbohydrate 46g carbohydrate (27g sugars, Fiber 2g fiber), Protein 4g protein.

BEST POUND CAKE



Best Pound Cake image

Here's the test kitchen's favorite recipe for a classic pound cake. If you prefer your pound cake with a slightly less dense texture, follow our instructions below for a lighter variation that incorporates baking powder and sour cream into the batter.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes two 9-by-5-inch loaves

Number Of Ingredients 8

1 pound (3 1/4 cups) all-purpose flour, plus more for pans
2 teaspoons coarse salt
1 tablespoon baking powder (lighter version only)
1 pound (4 sticks) unsalted butter, room temperature, plus more for pans
1 pound (2 1/4 cups) sugar
1 teaspoon pure vanilla extract
9 large eggs, room temperature
3/4 cup sour cream, room temperature (lighter version only)

Steps:

  • Preheat oven to 325 degrees. Butter two 9-by-5-inch loaf pans; dust with flour, tapping out excess. In a bowl, whisk together flour and salt. (If making the lighter version, add baking powder at same time as salt.)
  • With an electric mixer on high speed, beat butter and sugar until pale and fluffy, about 8 minutes. Scrape down sides of bowl. Reduce speed to medium; beat in vanilla. Add eggs, one at a time, beating thoroughly after each and scraping down sides of bowl. Reduce speed to low; add flour mixture in 2 batches (alternating with sour cream if making the lighter version), beating until just incorporated.
  • Divide batter evenly between prepared pans. Tap pans on counter; smooth tops with an offset spatula. Bake until a cake tester inserted into center of each cake comes out clean, about 70-75 minutes. Transfer pans to a wire rack to cool 30 minutes. Turn out cakes onto rack to cool completely.

LIGHT POUND CAKE



Light Pound Cake image

Light Pound Cake - When I am done with all my chores and can spare a peaceful moment alone, I'd like to sit in my hiding place sip my strong black coffee and nibble on something sweet like this Light Pound Cake.

Provided by Muna Kenny

Categories     Dessert

Time 40m

Number Of Ingredients 9

3/4 cup cake flour
Pinch of salt
1 teaspoon baking powder
6 1/2 tablespoon butter
1/2 cup brown sugar
1 teaspoon vanilla
1 whole medium egg
1 1/2 tablespoon milk
1 egg white

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.

WONDERFUL BUTTERY MOIST POUND CAKE!



Wonderful Buttery Moist Pound Cake! image

If you are searching for the perfect pound cake, then look no more, this is it!..it's one of THE best recipes for pound cake! This one has a sugar/nut topping sprinkled on top of the cake before baking. Just follow the steps carefully, mix baking powder with warm milk and the baking soda in the lemon juice, I have even used half whipping cream and half and half cream...and you will have a wonderful moist buttery pound cake that you will be making over and over again...I promise! Please, use butter only, and make sure that eggs are at room temperature, yes the flour is mixed in to the creamed mixture before the eggs, there is no mistake on the directions LOL! If you do not want to use the half and half cream, whole full-fat milk may be used in place, but the half and half cream produces a better cake. If you prefer a sweeter cake, then add in another 3-4 tablespoons sugar. I most always serve this with my caramel sauce recipe (#78088) drizzled over the cake.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 1h5m

Yield 10-12 serving(s)

Number Of Ingredients 10

1 cup butter, softened (no substitutes!)
2 cups sugar
3 cups flour
6 eggs, room temperature
1 cup half-and-half cream, warmed
2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons fresh lemon juice
1/3 cup sugar (or to taste)
1/2 cup chopped almonds (or other nuts)

Steps:

  • Set oven to 350 degrees.
  • Grease a large springform pan (do not use a Bundt or tube pan!).
  • In a bowl cream the butter with 2 cups of sugar for about 6 minutes (until no sugar granules remain in the creamed mixture).
  • Add in the flour and beat until combined (mixture will be thick and coarse).
  • Add in eggs (one at a time) mixing well after each addition.
  • In a small bowl, whisk the warmed milk with the baking powder, then add into the creamed mixture; mix until combine.
  • In another small bowl, dissolve/whisk the lemon juice with the baking soda: mix well until combined.
  • Add the lemon juice/baking soda mix to the batter; mix until combined.
  • Pour the batter into prepare greased springform pan.
  • Combine the 1/3 cup sugar with the chopped nuts.
  • Sprinkle on top of cake.
  • Bake for 45-60 minutes, or until golden brown, or until a toothpick inserted in the middle comes out clean (I found that 45 minutes in a 325 degree air-convection oven exactly was the perfect baking time for the cake ).
  • Cool the cake completely in the pan before removing.
  • Delicious!

LIGHT MARBLE POUND CAKE



Light Marble Pound Cake image

This is a lighter version of an old family favorite. It's been used for family birthdays for over 30 years.

Provided by Carole

Categories     Desserts     Cakes     Pound Cake Recipes

Time 2h15m

Yield 16

Number Of Ingredients 13

3 cups all-purpose flour
½ teaspoon baking powder
½ cup butter, softened
½ cup vegetable shortening
3 cups white sugar
5 eggs
½ cup unsweetened applesauce
1 cup milk
1 teaspoon vanilla extract
1 teaspoon lemon juice
¼ cup unsweetened cocoa powder
¼ cup white sugar
¼ cup water

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.

Nutrition Facts : Calories 387.3 calories, Carbohydrate 61 g, Cholesterol 74.6 mg, Fat 14.4 g, Fiber 1.2 g, Protein 5.2 g, SaturatedFat 6.1 g, Sodium 85.3 mg, Sugar 42.3 g

HOMEMADE POUND CAKE



Homemade Pound Cake image

Buttery homemade pound cake that's rich with the flavor of shortbread cookies, but still tender and light as a feather.

Provided by Must Love Home

Categories     Desserts     Cakes     Pound Cake Recipes

Time 1h55m

Yield 12

Number Of Ingredients 9

3 ¼ cups white sugar
¾ pound unsalted butter, at room temperature
6 extra large eggs, at room temperature
2 teaspoons pure vanilla extract
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
¼ teaspoon ground nutmeg
1 cup 1% milk

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.

Nutrition Facts : Calories 579.5 calories, Carbohydrate 79.4 g, Cholesterol 169.7 mg, Fat 26.4 g, Fiber 0.9 g, Protein 7.8 g, SaturatedFat 15.7 g, Sodium 172.3 mg, Sugar 54.6 g

LIGHT AND FLUFFY LEMON POUND CAKE



Light and Fluffy Lemon Pound Cake image

I know that the description is a bit of a misnomer, but that is what it is. This cake has a light taste. It is not too sweet, but it has plenty of sugar. It is not as dense as most pound cakes.

Provided by MadokaRN

Categories     Dessert

Time 1h5m

Yield 2 loaves, 16-20 serving(s)

Number Of Ingredients 10

1 cup butter or 1 cup Crisco
3 cups sugar
1 (8 ounce) package cream cheese
1/8 teaspoon salt
6 eggs
3 cups flour
1/4 teaspoon baking soda
1 teaspoon lemon extract
1 teaspoon orange extract
1 cup buttermilk

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.

Nutrition Facts : Calories 416.7, Fat 18.7, SaturatedFat 11.1, Cholesterol 126, Sodium 204.3, Carbohydrate 56.7, Fiber 0.6, Sugar 38.5, Protein 6.5

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