Advertisement

Buttermilk Pound Cake

May/June 1994

Your rating: None Average: 4.2 (9 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 Recipe

1 Review for Buttermilk Pound Cake

12/21/2010
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
Comments

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.

Pros

Tip: Use commas to separate pros and cons.

Cons

Tip: Use commas to separate pros and cons.

Description*

Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

Connect With Us

Advertisement

EatingWell Magazine

more smart savings
Advertisement
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner