Lighter Pound Cake Food

CLASSIC POUND CAKE RECIPE

Steps:

• Preheat oven to 325°F. Grease an 8x4 loaf pan.
• Cream butter, vanilla and sugar until very light and fluffy, about 7-8 minutes. Add eggs one at a time and beat to combine.
• Combine flour and salt. Add flour mixture a little bit at a time, beating just until combined.
• Pour batter into prepared pan and bake 60-70 minutes or until a toothpick comes out clean.
• Cool completely.

TASTE-OF-SUMMER LIGHT POUND CAKE

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.

PLAIN POUND CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/2 by 2 1/2-inch) loaf pans. Line the bottoms with parchment paper.
• Cream the butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, 1 at a time.
• In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine the buttermilk and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
• When the cakes are done, let them cool for 10 minutes. Take them out of the pans, place them on a baking rack and allow them to cool completely. Wrap well, and store in the refrigerator.

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.

SIMPLE YOGHURT POUND CAKE

Steps:

• Preheat oven to 300° F (about 150° C).
• Using an electric beater or kitchen aid, cream together sugar and butter, when it is light and fluffy, add egg yolks one at a time,beat well after each addition.
• Blend in vanilla and yoghurt.
• In a separate bowl, sift sifted flour, salt, and soda.
• Add sifted dry ingredients to batter, beat well.
• For the egg whites, to ensure a successful formation of stiff peaks, the first step is that the bowl - preferably a metal or glass bowl, and beaters should be clean and dry. If there is a trace of oil residue in the bowl or a little hint of yolk in the whites, it will interfere with the formation of air bubbles. Beat on low speed for about a minute until foamy then switch to medium/high speed until stiff peaks form. (Note: I do not have 2nd spare bowl designed for the kitchen aid for beating the egg whites, so I scoop with a spatula the yoghurt mixture batter - it would be rather stiff by then - into a large separate clean bowl; then wash, dry the beaters and bowl of the kitchen aid with paper towel.).
• Take a quarter or so of the beaten egg white and mix it into the yoghurt batter, it will bring the consistency of the batter closer to that of the foam so they mix better. Fold the rest of the egg white in 2 or 3 parts, do not over mix.
• Pour into a greased loaf pan and bake for about 1 1/2 hours (90 mins) or until loaf is golden brown and toothpick inserted in center comes out clean.
• Cool in pan for 5 minutes, then transfer to wire rack and cool completely.

BEST POUND CAKE

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.

WEIGHT WATCHERS VANILLA POUND CAKE

Steps:

• Preheat oven to 350ºF.
• Coat a 9-inch loaf pan with cooking spray.
• In a medium bowl, whisk together eggs, egg whites, vanilla extract and almond extract; set aside.
• In a large mixing bowl, using an electric mixer, beat together cream cheese and butter until blended.
• Beat in sugar, baking powder and salt until blended.
• Beat in flour and egg mixture, little by little, beginning and ending with flour.
• Pour batter into prepared loaf pan and bake until a wooden toothpick inserted in center of cake comes out clean, about 55 to 65 minutes.
• Cool cake in pan on a wire rack.
• Cut into 12 slices and serve.
• Yields 1 slice per serving.

LIGHTER POUND CAKE

Steps:

• Preheat the oven to 325°F. Spray a 10-inch Bundt pan with nonstick spray
• Combine the flour, baking powder, and salt in a large bowl until blended. Whisk the eggs in a medium bowl until frothy. Whisk in the milk and sour cream.
• With an electric mixer on medium speed, beat the butter until smooth and creamy, about 1 minute. Gradually add the sugar and beat until light and fluffy, about 2 minutes. Reduce the speed to low. Alternately add the flour mixture and the milk mixture, beginning and ending with the flour mixture and beating just until blended.
• Scrape the batter into the pan. Bake until a toothpick inserted into the center comes out clean about 55 - 60 minutes. Do not overbake. Let cool in the pan on a rack 10 minutes. Remove the cake from the pan and let cool completely on the rack.

LIGHT LEMON BLUEBERRY POUND CAKE

Steps:

• Preheat oven to 350.
• Coat a 12-cup bundt pan with cooking spray; dust with flour.
• Combine cake mix, 1/3 cup lemon juice, vanilla, cream cheese, egg whites and egg in a large bowl; beat at low speed of a mixer 30 seconds.
• Beat at medium speed 2 minutes; fold in blueberries.
• Pour batter into pan.
• Bake for 50 minutes or until a toothpick inserted in center comes out clean.
• Let cool in pan for 10 minutes; remove from pan.
• Let cool completely on wire rack.
• Combine sugar and remaining 4 teaspoons.
• lemon juice in a small bowl; drizzle over cake.