Wednesday, February 17, 2010

Vanilla Buttermilk Pound Cakes

Vanilla Buttermilk Pound Cakes
Cooking Light

I learned today that a pound cake is called a pound cake because it traditionally calls for a pound of butter, a pound of flour, a pound of sugar and a pound of eggs!  That is a lot of pounds and although I am sure that it would taste delightful I decided to try a lighter version of the pound cake because I am trying to loose baby pounds and don't need a slice of pound cake popping up on each thigh.  Although this recipe deters from the 1:1:1:1 ratio of the traditional pound cake it is quite good.  It is between an angel food cake and a pound cake.  It is sweet and dense yet has an airy quality.  We served it with ice cream but, I think it would be a nice base for fruit, chocolate sauce or ice cream ... maybe since it is light I should try it with all three. 

  • 13.5 ounces all-purpose flour (about 3 cups)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups sugar
  • 3/4 cup butter, softened
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 1/3 cups low-fat buttermilk
  • Cooking spray

  1. Preheat oven to 350°.
  2. Weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 3 ingredients (through salt); stir with a whisk. Place sugar, butter, and vanilla in a large bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture and buttermilk to sugar mixture, beginning and ending with flour mixture.
  3. Spoon batter into either 5 (5 3/4 x 3 3/4–inch) loaf pans or 2 8x4 loaf pans coated with cooking spray. Bake at 350° for 40 minutes (for mini loaves)/60 minutes (larger loaves) or until a wooden pick inserted in the center comes out clean. Cool in pans 10 minutes on a wire rack. Remove from pans. Cool completely on a wire rack.
*Extra loaves can be frozen.

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