Pound Cake

I just made this pound cake batter and its so lite and fluffy! It tastes yummy too. Cant wait till its done to try it out. Thanks

I wonder if this recipe will work with sugar substitute, i.e., one made specifically for baking.

I think sodium level and fat content are a little high. I also would like to use a diabetic sweetener that you can bake with. I wonder about omitting salt and also did she mean real butter. I wonder if margarine made with veg. oil would lessen the fat or maybe substitute 1/4 c. of unsweetened apple sauce for part of the butter and then 1/4 cup of margarine? I wonder about trying these things to reduce some of the fat and sodium. 9 grams of fat is quite a bit to me.

I also think it has too much fat in it to be called light. I agree with dmurphy

Egg substitute would cut down on the fat, and I have used it in many similar recipes with no ill effects. I also omit salt from nearly all recipes.

hockeymom27, I have used soy flour for SOME of the all-purpose flour in most of my recipes (sweet or savory), and it has worked out pretty good so far.  For every cup of regular flour, I substitute 1/8 of it with soy flour.

Also, I would substitute some of the sugar for splenda and I would use LOL Light butter for the regular butter in this recipe.  The pound cake will only have the "crunchy top" for a few hours after it cools, though, so serve immediately.  Lighter cakes get "tacky" on top by day 2!  I often remedy this problem by cutting a recipe in half to ensure their are no leftovers.  (Of course, in a trifle, a tacky top wouldn't really make a difference..)

I was not pleased with my results after baking this recipe. My pound cake was similar to a brick. Ended up throwing half away. Would not recommend this recipe.

Watch the baking time I did the minimum and it was almost overdone

It has been to hot for the oven but hope to soon. looks very good Pat

Not good at all. It was way to dense and did not have much taste.

Me and my husband LOVED this recipe! It wasn't as dense as most pound cakes but still really good. If you like more flavor, you could substitute lemon extract or fresh lemon juice for the vanilla extract. I will be making this pound cake recipe again.

Loved this cake and topped it with strawberries and whipped topping. Am going to try whipping the eggwhites separately and folding them in to make the texture lighter. Great cake though.

I also added a little lemon and almond extract. Very good, used it for strawberry shortcake.

I made this cake and my family found it very good, I used it for strawberry shortcake.

Very good, I also added lemon extract. Used it for strawberry shortcake, very nummy!