“Pound cake” derived it’s name from the fact that the original recipe used a pound of butter, a pound of sugar, a pound of eggs, and a pound of flour!!! Needless to say, the “original” recipe would, no doubt, leave you with a few extra pounds of your own!! As a matter of fact, ONE SLICE of a “traditional” pound cake has just under 400 calories! – and that is without any toppings whatsoever!!
This delicious pound cake is healthier than most, since it uses oil and applesauce instead of butter. It also has more fiber, thanks to the whole wheat pastry flour – and is much more friendly to your figure (and your heart, for that matter!) At only 193 calories for 1/10 of the cake – it is definitely a much “lighter” option! And to top it all off – the delicate, slightly dense “pound cake” texture is enhanced with an awesome lemon glaze. Yum!!
1 3/4 cups whole wheat pastry flour
3/4 cup all purpose flour
1 1/4 cups sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup orange juice
1/4 cup lemon juice
1/4 cup canola or safflower oil
1/2 cup unsweetened applesauce
2 teaspoons pure vanilla extract
4 eggs
GLAZE:
1 3/4 cups powdered sugar
1/2 cup lemon juice
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Preheat the oven to 325 degrees and spray a standard bundt pan with nonstick baking spray.
In a large bowl, combine the flours, sugar, baking powder, baking soda, salt, orange juice, 1/4 cup lemon juice, oil, applesauce, vanilla, and eggs; beat well until combined.
Pour the batter into the prepared pan and bake for 40-50 minutes (until golden brown).
Once it is finished baking, remove the cake from oven, allow it to cool for 5-10 minutes, then loosen the edges and carefully turn out onto serving plate. While the cake is still slightly warm, combine the powdered sugar and 1/2 cup lemon juice and whisk well to blend. Carefully spoon half of the glaze over the cake, then let cake cool completely. You can then either slowly drizzle the remaining lemon glaze over the cake, or slice and serve the cake, drizzling a little glaze over each individual piece.
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Makes 10 (large) servings. Per serving: 193 calories, 4 g total fat, 1.5 g saturated fat, 0 g trans fat, 31 g carbohydrates, 4 g fiber, 7 g added sugar, 6.5 g protein, 123 mg sodium, 49 mg cholesterol
9 responses so far ↓
1 Kristen // Sep 16, 2007 at 12:36 am
Once again, thank you for the recipe. Coupled with the lemon bars, this cake means I am going to be a busy cook in the coming weeks. At least the kitchen will smell great!
2 Ana // Sep 18, 2007 at 2:49 pm
Looks delicious!!!!!!! where you find wheat pastry flour??
Please advice?
Ana
3 Sue // Oct 3, 2007 at 8:59 pm
wow. you are seriously AMAZING
thank you so so much!
please never stop posting recipes!
4 Jon // Jan 8, 2010 at 6:32 am
just made this exactly to recipe, it’s ok but the sweetness is only a hint, no clue why it’s so bland
5 Jon // Jan 8, 2010 at 6:40 am
i meant just the poundcake by itself without glaze
6 Lindsey // May 23, 2010 at 8:24 am
I made this for a potluck on Friday. I added about 1 tsp of grated lemon zest to the cake, and the lemon flavor was great. With the glaze, the moisture level was really nice. However, I wasn’t crazy about the texture of the cake. I used about 1/2 unbleached all-purpose flour and 1/2 whole-wheat flour (after running it through the food processor as suggested). It just didn’t have the fine crumb that I tend to prefer in a cake. And for the glaze, 1/2 cup of lemon juice was way too much- I wound up only using about 1/4 cup total.
That being said, it did get rave reviews at the potluck, and nobody could tell that it was healthy!
7 Candace Bagwell // Oct 26, 2011 at 5:36 pm
Thought you might want this. It is a light pound cake.
8 Shannon // Oct 27, 2011 at 7:37 am
Thank You Candace!!
9 Delight // May 9, 2012 at 10:19 am
This looks really good. This might be a Mother’s Day dessert.
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