I found this gilt-free Buttermilk Pound Cake recipe in Jet Magazine. I haven’t tried it yet so I am depending on you to let me know how it turns out. In the meantime, it will be awaiting me in my online recipe collection.
Buttermilk Pound Cake with Glaze
Extracted from Jet Magazine
Vegetable cooking spray
1 1/4 cups sugar
1 1/4 cups Splenda granula
3/4 cup butter or margarine, softened
1 teaspoon vanilla
3 eggs, slightly beaten
4 egg whites
1/2 cup applesauce
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup buttermilk
- Heat oven to 350 degrees. Spray and flour loaf or tube pan.
- Beat the sugar, Splenda, butter, vanilla, eggs and egg whites, and applesauce on low speed, scraping bowl constantly for 30 seconds. Beat on high speed, scraping bowl occasionally, 5 minutes.
- Beat in the flour, baking powder and salt alternatively with buttermilk on low speed. Pour batter into pan.
- Bake until wooden pick inserted into center comes out clean, 60 t0 70 minutes. Cool 20 minutes; remove from pan. Drizzle with butter glaze if desired.
Combine 2 tablespoons powdered sugar and 1 teaspoon buttermilk in a small bowl until smooth. Drizzle over cake. ~Jet Magazine
With the holidays upon you, don’t stop with this recipe, try of few others. Here are a few suggestions you might try and take along as your side choice for this year’s family dinner.