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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 16 |
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My great-grandmother used to make this delicious pound cake weekly. This is a light version of her cake yet it still has a wonderful and tasty flavor.Tonya Peele, Wake Forest, North Carolina Ingredients:
1/3 cup butter, softened |
1-1/2 cups sugar |
3 eggs |
1/2 cup unsweetened applesauce |
2 tablespoons canola oil |
1 can (12 ounces) evaporated milk |
1/3 cup buttermilk |
2 teaspoons vanilla extract |
1 teaspoon lemon extract |
1/4 to 1/2 teaspoon yellow food coloring, optional |
2 cups king arthur unbleached all-purpose flour |
1-1/2 cups cake flour |
3 teaspoons baking powder |
1 teaspoon salt |
1/4 teaspoon baking soda |
Directions:
1. In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Beat in the eggs, applesauce and oil. In a small bowl, combine the evaporated milk, buttermilk, extracts and food coloring if desired.
2. Combine the flours, baking powder, salt and baking soda; add to the butter mixture alternately with milk mixture, beating well after each addition.
3. Pour into a 10-in. fluted tube pan coated with cooking spray. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 16 servings.
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