Homemade Pound Cake

4 g
Protein
433
Calories
51 g
Carbs
25 g
Total Fat
20 min
Prep Time
60 min
Cook Time
12
Servings
pound cake on a plate with strawberry topping

Ingredients

Homemade Pound Cake

  • 1½ cups unsalted butter
  • 3 cups sugar
  • 5 eggs
  • 2 teaspoons vanilla extract
  • 2 teaspoons orange zest
  • 3 cups flour
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • 1 cup lactose-free milk

Honey Roasted Fruit

  • 1 tablespoon unsalted butter
  • 1/3 cup honey
  • 1/3 cup orange juice
  • 6 large purple or red plums or nectarines, (about 1½ pounds), quartered and pitted    

Nutrition Facts

per serving

Calories: 433
Protein: 4 g
Carbohydrate: 51 g
Fiber:
Total Fat: 25 g
Saturated fat: 15 g
Cholesterol: 140 mg
Calcium: 5% of Daily Value
Sodium: 112 mg

Instructions

Homemade Pound Cake

Preheat oven to 350°F. Spray 13x9-inch pan with cooking spray.

Using a stand mixer, cream together the butter and sugar. Add the eggs one at a time until completely mixed. Stir in vanilla and orange zest.

In a bowl combine flour, salt and baking powder.  Add to creamed mixture, alternating with milk. Spread batter in the pan. Bake for 55 minutes to 1 hour or until a wooden pick comes out clean. Cool on a wire rack.

Tips + Tricks:

**Garnish each piece of cake with a spoonful of roasted seasonal fruit, or a drizzle of melted marmalade.

Honey Roasted Fruit

Preheat oven to 400°F. Place butter in a shallow baking dish; melt in preheating oven, about 3 minutes. Add honey and orange juice to dish; stir until combined.

Arrange fruit, cut side down, in baking dish. Bake until tender and juicy, 25 to 30 minutes. Turn fruit over during last 10 minutes of baking, spooning juices over fruit. If needed, add 1 to 2 tablespoons water to dish to prevent scorching.

Cut cake into squares and split horizontally. Top with fruit, then cake and more fruit on top.

 

Nutrition information calculated with 1% lactose free milk

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