Buttermilk Pound Cake

May/June 1994

Your rating: None Average: 4.1 (12 votes)

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.

Buttermilk Pound Cake

1 Review for Buttermilk Pound Cake

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.

Light, moist, delicious, virtually guilt-free

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