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.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 1994


Recipe Summary

2 hrs


Ingredient Checklist


Instructions Checklist
  • 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 degrees 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.

Nutrition Facts

278 calories; protein 4.4g 9% DV; carbohydrates 55.8g 18% DV; dietary fiber 1.5g 6% DV; sugars 29.4g; fat 4.3g 7% DV; saturated fat 1.4g 7% DV; cholesterol 27.7mg 9% DV; vitamin a iu 85.5IU 2% DV; vitamin c 1.1mg 2% DV; folate 90.2mcg 23% DV; calcium 36.1mg 4% DV; iron 2.5mg 14% DV; magnesium 10.1mg 4% DV; potassium 107.2mg 3% DV; sodium 267.8mg 11% DV; thiamin 0.3mg 29% DV.

Reviews (1)

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Rating: 5 stars
Better than regular fat-filled pound cake I found this recipe while trying to find ways to use up some buttermilk. What stood out was the use of the pureed pears. I had to know how this would turn out and I'm so pleased to find a new way to enjoy a dessert that is usally too decadent a choice for one trying to "eat well". I sent half of the cake to work with my husband and now his whole office wants the recipe. This one's definetely a winner. Pros: Light moist delicious virtually guilt-free Read More