Buttermilk Pound Cake

Buttermilk Pound Cake

1 Review
From: EatingWell Magazine, May/June 1994

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.

Ingredients 16 servings

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Original recipe yields 16 servings
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  • 2 16-ounce cans pear halves in light syrup, drained
  • 2 tablespoons butter
  • 2 tablespoons canola oil
  • 3½ cups sifted cake flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1¾ cups sugar, divided
  • 1 cup buttermilk
  • 1 tablespoon vanilla extract
  • 1 tablespoon freshly grated lemon zest
  • 2 large eggs, separated
  • 2 large egg whites


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  1. 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.
  2. Preheat oven to 350°F. Lightly oil a 10-inch tube pan or coat with cooking spray.
  3. 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.
  4. Sift flour, salt, baking powder and baking soda into a medium bowl and set aside. Add 1½ 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.
  5. 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 ¼ 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.
  6. 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 information

  • Per serving: 278 calories; 4 g fat(1 g sat); 1 g fiber; 56 g carbohydrates; 4 g protein; 90 mcg folate; 28 mg cholesterol; 29 g sugars; 85 IU vitamin A; 1 mg vitamin C; 36 mg calcium; 2 mg iron; 268 mg sodium; 107 mg potassium
  • Nutrition Bonus: Folate (22% daily value)
  • Carbohydrate Servings:
  • Exchanges: 1½ starch, ½ fruit, 1½ other carbohydrate, ½ fat

Reviews 1

December 21, 2010
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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
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