COOKING LIGHT POUND CAKE RECIPES
LIGHT MARBLE POUND CAKE RECIPE | ALLRECIPES
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
Total Time 2 hours 15 minutes
Prep Time 20 minutes
Cook Time 1 hours 10 minutes
Yield 1 10-inch tube cake
Number Of Ingredients 13
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, CarbohydrateContent 61 g, CholesterolContent 74.6 mg, FatContent 14.4 g, FiberContent 1.2 g, ProteinContent 5.2 g, SaturatedFatContent 6.1 g, SodiumContent 85.3 mg, SugarContent 42.3 g
TASTE-OF-SUMMER LIGHT POUND CAKE RECIPE: HOW TO MAKE IT
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
Total Time 55 minutes
Prep Time 20 minutes
Cook Time 35 minutes
Yield 12 servings.
Number Of Ingredients 18
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, FatContent 8g fat (5g saturated fat), CholesterolContent 38mg cholesterol, SodiumContent 267mg sodium, CarbohydrateContent 46g carbohydrate (27g sugars, FiberContent 2g fiber), ProteinContent 4g protein.
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