Pound Cake

[dsignpeach]

Do any of you have a favorite pound cake recipe? I looked at the CL versions and think that maybe a pound cake doesn't NEED to be lightened. :) I have one that uses 8 eggs, yes EIGHT but it's so good. If any of you have suggestions for a healthier one that is GOOD, I'll give it a bash.

thanks!

[valchemist]

here is a thread with my favorite pound cakes, and I have tried many.

pound cakes (http://community.southernliving.com/showthread.php?s=&threadid=16160&highlight=pound+cakes+funmom)

none of those are light, though. this is my favorite light pound cake recipe.


* Exported from MasterCook *

Blueberry Pound Cake

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Cake Desserts
July/Aug '98

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups granulated sugar
1/2 cup light butter -- or 1/3 c regular butter
1/2 (8-ounce) package 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

Preheat oven to 350º.

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 350º for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.

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.

Serving Size: 1 slice

Source:
"Cooking Light, July/August 98, p.135"
Copyright:
"© Cooking Light"
T(Baking Time):
"1:10"

[nester]

I really like the blueberry pound cake that Val posted, but my favorite light pound cake is cl's brown sugar poundcake. It is so good, and so simple! Good, clear butter-sugar flavor, if you know what I mean.

Laura

[AvrilH]

I vote for the brown sugar pound cake, too. I make it once a year, and I adore it.

[dsignpeach]

Thanks!

[doggerham]

Another vote for the brown sugar pound cake -- it makes your house smell like warm butterscotch or caramel while its cooking.

[Curleytop]

Here is a pound cake, a small one, that I have made. Instead of the margarine I use butter. I don't do this for special occasions, just for a nibble for DH!
* Exported from MasterCook *

IMPERIAL LEMON POUND CAKE (This is the one)

Recipe By :The Imperial Recipe Collection (2001)
Serving Size : 0 Preparation Time :0:00
Categories : Cakes Desserts
Pound Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 Cups Unbleached flour
1 1/2 Teaspoons Baking Powder
1/4 Teaspoon Salt
1 Stick Imperial Spread (or butter) (1/2 C) -- Softened
1 Cup Sugar
2 Large Eggs
1/2 Cup Milk
Finely grated peel and juice of 1 lemon
LEMON GLAZE (OPTIONAL)
Juice of 1 lemon
1/4 Cup Sugar

Preheat oven to 350° (325° convection). Grease and flour a 8½"X5½" loaf pan.

Combine flour, baking powder and salt in a bowl; set aside. In large mixer bowl, beat butter until light; add sugar and beat until fluffy. Add eggs, one at a time, beating well after each. Add dry ingredients alternately with milk. Add lemon peel and lemon juice; beat until smooth. Spoon batter into prepared pan. Smooth top with spatula. Bake 1 hour or until toothpick comes out clean. Cool 15 minutes in pan.
Make the lemon glaze by combining lemon juice and sugar in a saucepan. Heat over low heat just until sugar dissolves. Pour glaze evenly over cake let cool thoroughly in pan.

Source:
"Imperial Margarine Box"
Yield:
"1 8x5 Bread Pan"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 1777 Calories; 13g Fat (6.4% calories from fat); 33g Protein; 390g Carbohydrate; 0g Dietary Fiber; 391mg Cholesterol; 1437mg Sodium. Exchanges: 8 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Non-Fat Milk; 1 1/2 Fat; 17 Other Carbohydrates.

NOTES : Used 8½x2½ Bread pan the smaller size!. Baked in 45 minutes! We liked it. Did NOT use glaze!

[valchemist]

I tried the CL brown sugar pound cake a while back. From what I recall, it did smell great. But I was really disappointed when I tried it -- the texture wasn't like a real pound cake and the taste was nothing special. but obviously others here loved it, so you should let your own tastebuds be the judge!

[lirpa]

This is one of the best pound cake recipes I've made-it's a very moist pound cake. Friends and family are constantly requesting this recipe. I've never tried to lighten it-it just tastes too good (isn't it good to treat yourself every once in while?). It tastes just as good out of the freezer as mentioned. I got the recipe from Martha Stewart's magazine Everyday Food.

Everyday Food
Issue #8 December 2003
Sent in by Loucile Putman, Lawrenceburg, Tennessee

Cream-cheese pound cakes
Makes 2 Prep time: 20 minutes Total time: 1 hour 45 minutes

"For best results, bake at least one day before serving. Store, wrapped in plastic, for up to three days at room temperature, or freeze for up to three months."

1 1/2 cups (3 sticks) unsalted butter, room temperature
1 bar (8 ounces) cream cheese, room temperature
3 cups sugar
6 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons salt
nonstick spray

I have used low-fat cream cheese and it tasted just as good. I also double the vanilla the recipe calls for.

1. Preheat the oven to 350 degrees. With an electric mixer, beat butter and cream cheese until smooth. Add sugar; beat until light and fluffy, about 5 minutes. Add eggs one at a time, beating well after each addition. Mix in vanilla. With mixer on low, add flour and salt in two additions, beating until just combined.
2. Generously coat two 8 1/2-by-4 1/2-by 2 1/2 inch loaf pans (1 1/2 quarts each) with cooking spray; immediately pour in batter (pans will seem full). Tap pans on work surface to eliminate any large air bubbles.
3. Bake until golden and toothpick inserted in the centers comes out almost clean, 60 to 75 minutes (if the tops begin to brown too quickly, tent with aluminum foil).
4. Cool 10 minutes in the pan. Turn out the cakes; cool completely, with top sides up, on a wire rack.

Per slice: (based on 24 servings) 308 calories; 16.3 grams fat; 4 grams protein; 37.3 grams carbohydrates and 0.4 grams fiber.