Sunday, February 28, 2010

Vanilla Buttermilk Pound Cake

John's parents have a lovely tradition of taking us out to dinner for Valentine's Day, usually a week or so after the holiday. We typically go to a great Italian place by them but after listening to us constantly brag about the great restaurants by us they wanted to come down and give one a shot. I knew they'd be coming back to our house for dessert so I wanted to make something delicious and light, yet not obviously light. I really try to not force my food choices upon others because it's not fair to make everyone eat the way I do, but I figured a lightened up pound cake would appease everyone. I dressed up these slices with some light cool whip, sliced strawberries, and chocolate drizzle. It was unreal. I could have easily eaten two slices, but that would completely defeat the purpose of making a "light" cake. Nobody even knew it was a lightened up recipe because it truly tasted rich and delicious. If you need a dessert recipe for a crowd try this- it's seriously delicious.

Source: Adapted from Cooking Light

1.5 cups flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 cup sugar
1/3 cup butter
1 tsp. vanilla extract
1 egg
1 egg white
3/4 cup low-fat buttermilk

1. Preheat oven to 350°.

2. 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 egg and egg white, 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 a loaf pan coated with cooking spray. Bake at 350° for 50-55 minutes 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.

4- Slice into 10 slices.

** 5 points per slice, 3/4 inch each


  1. I just happened upon your blog. Fabulous recipes and super photos.

  2. In the ingredients list there is no mention of butter, but there is in the directions. How much butter do you use? Thanks!

  3. Aly- thanks for the catch! It's about 1/3 cup! I just fixed the recipe.

  4. Thanks, Stephanie! I can't wait to try it!

  5. This cake was delicious...SO tasty! Did you soften the butter or melt it? My butter/sugar mix didn't get light and fluffy until I added the eggs..