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Buttermilk Pound Cake

Source: © EatingWell Magazine
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Rating: 3   Reviews: 3 See Reviews
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Active Time:  30 Minutes
Total Time:  2 Hours
  16 servings
Pound cake gets its name from the traditional pound of butter used to make it. This low-fat version uses a combination of pureed canned pears and canola oil, along with a touch of butter, for a moist, rich result.
2 16-ounce cans   pear halves in light syrup, drained
2 tablespoons  butter
2 tablespoons   canola oil
3 1/2 cups  sifted cake flour
1 teaspoon   salt
1 teaspoon   baking powder
1/2 teaspoon   baking soda
1 3/4 cups  sugar, divided
1 cup  buttermilk
1 tablespoon   vanilla extract
1 tablespoon   freshly grated lemon zest
2   large eggs, separated
2   large egg whites
Puree pears in a food processor or blender. Transfer to a medium saucepan and cook over low heat, stirring almost constantly, until reduced to 1 cup, 10 to 12 minutes. (As the puree thickens and spatters less, gradually increase the heat to speed the process). Transfer to a large bowl and let cool completely.

Preheat oven to 350°F. Lightly oil a 10-inch tube pan or coat with cooking spray.

Melt butter in a small saucepan over medium heat. Cook, swirling the pan, until the butter turns a light, nutty brown, about 60 seconds. Pour into a small bowl, stir in oil and set aside.

Sift flour, salt, baking powder and baking soda into a medium bowl and set aside. Add 1 1/2 cups sugar, buttermilk, vanilla, lemon zest, egg yolks and the butter-oil mixture to the reserved pear puree and whisk until smooth. Add the dry ingredients, in two additions, folding with a whisk just until blended.

Beat the 4 egg whites in a clean mixing bowl with clean beaters until soft peaks form. While continuing to beat, slowly add the remaining 1/4 cup sugar and beat until stiff, but not dry, peaks form. Gently fold the beaten whites into the pear puree mixture with a rubber spatula. Turn the batter into the prepared pan.

Bake until a cake tester inserted in the center comes out clean, 40 to 45 minutes. Let cool in the pan for 5 minutes, then turn out onto a rack to cool, right-side up.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Nutrition Facts per Serving
Yield:   16 servings
Calories: 277
Fat. Total: 4g
Protein: 4g
Carbohydrates, Total: 56g
Fat, Saturated: 1g
Fiber: 1g
Cholesterol: 31mg
Sodium: 254mg
% Cal. from Fat: 13%
Spotlight Recipe Review See all 3 reviews »

Rating: 2
by: Evelyn, ID Reviewed: 10/03/2008
This cake cooks up very nicely, however, I'm not crazy about the texture with the pears in it. I don't like the granular feeling on my teeth. I'm going to try it again but with applesauce.
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