ISO a Quick and Easy Poundcake Recipe

[BethH]

My darling SO, who I love deeply, forgot to tell me until this morning that he volunteered me to make a dessert for an event tomorrow night! I have a lot of things planned tonight so I won't have a lot of time to do anything...I thought that a quick and easy pound cake would be nice.

Does anyone have any suggestions for me. I know that at home I have some recipes but I was thinking that if I could get one while at work, I could stop by the grocery in between some of my appointments. The pound cake doesn't have to be light, since others are eating it--not me! but if it is, that's fine too!

Thanks in advance for the help on short notice. I'm thinking pound cake because I only own a square cake pan and a bundt cake pan--so my options are limited!

I'm keeping my fingers crossed that someone can save me! Why do SOs do these things? http://www.cookinglight.com/bbs/confused.gif

[Natasha]

The brown sugar poundcake from April/00 was good but I can't remember how long it took to put together. Also, it does taste kind of light (at least to me it did), so I don't know if you would like that.
Are you set on poundcakes? Otherwise, (since I know you have a square pan) I think something like brownies would be easier and faster. Don't know, though, if that would be special or elegant enough for your event...Hope this helps at least somewhat. I bet others will have good poundcake recipes on hand to pass your way.

Originally posted by BethH:
Why do SOs do these things? http://www.cookinglight.com/bbs/confused.gif


As for this - it's just a test of love http://www.cookinglight.com/bbs/wink.gif


[This message has been edited by Natasha (edited 08-03-2000).]

[BethH]

Natasha--
I'm only attempting a pound cake because I'm somewhat vain! (I admit it--oh the guilt!) My SO has bragged to this group about how I'm this great cook so I want to make something really good to keep up appearances! So silly, I know, but that's why I'm going to attempt a pound cake on limited time (and that's also why I'm looking for one that's fairly simple!)

[Natasha]

Okay, then, it MUST be good, and that's that. Pound cake it is!! Hmmmm ...

Actually, what was I thinking? How about that Blueberry Pound Cake that people are always raving about? There is also a Blueberry-Lemon cake on the recipe finder (looks easier - uses a yellow cake mix http://www.cookinglight.com/bbs/wink.gif ) that I believe people also liked. How is one of these, Beth? Anyone out there have a preference for one of these over the other?


[This message has been edited by Natasha (edited 08-03-2000).]

[karen w]

The double banana poundcake and the black and white poundcake from april '00 are very good and not difficult to make. Also I think the blueberry poundcake is alot better than the blueberry-lemon cake from the mix mentioned above. Good luck.

[Grace]

Here's the blueberry poundcake...
CookWare(tm) from Cooking Light(r)

Blueberry Pound Cake

SOURCE: Cooking Light YEAR: Jul/Aug 1998 PAGE: 135

INGREDIENTS FOR 16 SERVINGS:
2 cups granulated sugar
1/2 cup light butter
1/2 (8-ounce) block 1/3-less-fat cream cheese, softened
3 large eggs
1 large egg white
3 cups all-purpose flour, divided
2 cups fresh or frozen blueberries
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 (8-ounce) carton lemon low-fat yogurt
2 teaspoons vanilla extract
Cooking spray
1/2 cup powdered sugar
4 teaspoons lemon juice

INSTRUCTIONS:
1. Preheat oven to 350 degrees.

2. Beat first 3 ingredients at medium speed of a mixer until well-blended
(about 5 minutes). Add eggs and egg white, 1 at a time, beating well after
each addition. Lightly spoon flour into dry measuring cups; level with a
knife. Combine 2 tablespoons flour and blueberries in a small bowl, and toss
well. Combine remaining flour, baking powder, baking soda, and salt. Add flour
mixture to sugar mixture alternately with yogurt, beginning and ending with
flour mixture. Fold in blueberry mixture and vanilla; pour cake batter into a
10-inch tube pan coated with cooking spray. Bake at 350 degrees for 1 hour and
10 minutes or until a wooden pick inserted in center comes out clean.

3. Cool cake in pan 10 minutes; remove from pan. Combine powdered sugar and
lemon juice in a small bowl; drizzle over warm cake. Cut with a serrated
knife. Yield: 16 servings (serving size: 1 slice).

NUTRITIONAL INFORMATION:
CALORIES 287 (19% from fat); FAT 6.1g (sat 3.4g, mono 1.8g, poly 0.4g);
PROTEIN 5.7g; CARB 53.9g; FIBER 1.5g; CHOL 57mg; IRON 1.3mg; SODIUM 227mg;
CALC 50mg

This one is good too...

CookWare(tm) from Cooking Light(r)

Black-and-White Pound Cake

SOURCE: Cooking Light YEAR: April 2000 PAGE: 182

INGREDIENTS FOR 18 SERVINGS:
Cooking spray
3 tablespoons dry breadcrumbs
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup butter or stick margarine, softened
2 cups granulated sugar
2 teaspoons vanilla extract
3 large eggs
1 cup 2% reduced-fat milk
3/4 cup chocolate syrup
1/4 teaspoon baking soda
1 tablespoon unsweetened cocoa

INSTRUCTIONS:
The chocolate batter bakes into the vanilla batter, resulting in a contrasting
swirl of black and white.

1. Preheat oven to 350 degrees.

2. Coat a 10-inch tube pan with cooking spray; dust with breadcrumbs.

3. Lightly spoon flour into dry measuring cups, and level with a knife.
Combine the flour, baking powder, and salt in a bowl, and stir well with a
whisk. Beat the butter in a large bowl at medium speed of a mixer until light
and fluffy. Gradually add the granulated sugar and vanilla, beating until
well-blended. Add the eggs, 1 at a time, beating well after each addition. Add
flour mixture to sugar mixture alternately with milk, beating at low speed,
beginning and ending with the flour mixture.

4. Spoon two-thirds of batter (about 4 cups) into prepared pan. Add syrup and
baking soda to remaining batter in bowl, stirring just until blended; spoon on
top of batter.

5. Bake at 350 degrees for 1 hour and 15 minutes or until cake pulls away from
sides of pan. Cool in pan 10 minutes on a wire rack; remove from pan. Cool
completely on wire rack. Sift cocoa over top of cake. Yield:18 servings
(serving size: 1 slice).

NUTRITIONAL INFORMATION:
CALORIES 289 (29% from fat); FAT 9.3g (sat 5.4g, mono 2.7g, poly 0.5g);
PROTEIN 4.4g; CARB 47.3g; FIBER 0.6g; CHOL 59mg; IRON 1.5mg; SODIUM 192mg;
CALC 46mg

[Angela]

The Blueberry Pound Cake is a good one. I just posted the topic 2nd Place because it won second in a baking contest I entered. It is very yummy! http://www.cookinglight.com/bbs/smile.gif

[Susann]

Beth-In the Cooking Light 5 star book, there is a really good recipe for a sour cream pound cake. Let me know if you would like the recipe.

You mentioned you have a square pan. How about the pecan praline toffee brownies? They do not taste low fat at all.

If you would like either one, I am happy to post them.

[BethH]

Hi everyone! Thanks for the ideas--I really do appreciate them! I went ahead and made the lemon-blueberry poundcake (from the mix--I wanted really easy!) Its cooling right now and ready for darling SO to take to his event tomorrow! I'll be sure to fill you all in on how it goes over!

Thanks again, I've kept up the illusion that I'm superwoman one more day!