Best Weight Watchers Vanilla Pound Cake Recipe Genius Kitchen Recipes

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WEIGHT WATCHERS VANILLA POUND CAKE



Weight Watchers Vanilla Pound Cake image

This pound cake is sweet, moist and delicious. It will make 12 servings and is 5 points per serving, according to Weight Watchers.

Provided by CookingONTheSide

Categories     Dessert

Time 1h15m

Yield 1 loaf, 12 serving(s)

Number Of Ingredients 11

cooking spray
2 large eggs
3 large egg whites
2 1/2 teaspoons vanilla extract
1 teaspoon almond extract
8 ounces light cream cheese
3 1/2 tablespoons unsalted butter
1 1/3 cups sugar
3/4 teaspoon baking powder
1/4 teaspoon table salt
1 3/4 cups all-purpose flour

Steps:

  • Preheat oven to 350ºF.
  • Coat a 9-inch loaf pan with cooking spray.
  • In a medium bowl, whisk together eggs, egg whites, vanilla extract and almond extract; set aside.
  • In a large mixing bowl, using an electric mixer, beat together cream cheese and butter until blended.
  • Beat in sugar, baking powder and salt until blended.
  • Beat in flour and egg mixture, little by little, beginning and ending with flour.
  • Pour batter into prepared loaf pan and bake until a wooden toothpick inserted in center of cake comes out clean, about 55 to 65 minutes.
  • Cool cake in pan on a wire rack.
  • Cut into 12 slices and serve.
  • Yields 1 slice per serving.

Nutrition Facts : Calories 249.8, Fat 8.7, SaturatedFat 4.8, Cholesterol 53.9, Sodium 161.1, Carbohydrate 37.1, Fiber 0.5, Sugar 23.1, Protein 5.6

ALL-OCCASION VANILLA POUND CAKE



All-Occasion Vanilla Pound Cake image

From Warren Brown, a wonderful cake for every day or any special occasion! The addition of potato starch provides even more moistness.

Provided by bikerchick

Categories     Dessert

Time 55m

Yield 12 serving(s)

Number Of Ingredients 19

2 1/2 cups all-purpose flour, plus
3 tablespoons unbleached all-purpose flour, sifted
1 tablespoon potato starch
1 1/2 teaspoons vanilla powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup sour cream (8 ounces)
2 tablespoons heavy cream
1 1/2 teaspoons vanilla extract
1/4 cup brandy
1 tablespoon Amaretto
1 tablespoon rum
1 1/2 teaspoons whiskey
16 tablespoons unsalted butter, room temperature (2 sticks)
3 cups superfine sugar
1 vanilla bean
5 large eggs
1 egg yolk
powdered sugar, for sprinkling

Steps:

  • Place a rack in center of oven and preheat to 350°F.
  • In a large mixing bowl, combine flour with potato starch, vanilla powder, salt, and baking soda and whisk gently to blend.
  • In another large mixing bowl, combine sour cream, heavy cream, vanilla extract, and liquors and whisk gently to combine.
  • Add butter and sugar to the bowl of a standing mixer fitted with paddle attachment; slice open vanilla pod and scrape in black seeds and begin blending on low speed.
  • After 2-3 minutes, add eggs and extra yolk, one at a time, waiting until each is fully incorporated before adding next egg.
  • Continuing on low speed, alternately add dry and wet mixtures, little by little (move swiftly through this step to avoid overworking the batter, it should take no more than 1 minute).
  • Stop mixer, scrape down sides of bowl and along bottom and mix on medium speed for 15 to 20 seconds, until batter is consistenly smooth.
  • Spray a large (11 1/2 cup) Bundt pan with an oil/starch spray; fill pan three-quarters full and level it with a rubber spatula (use any leftover batter for cupcakes).
  • Bake 45 minutes; test for doneness by inserting a bamboo skewer into center and removing it: when skewer shows just a touch of crumbs, remove cake from oven and cool for 5 to 10 minutes on a flat surface.
  • Remove cake from pan and allow to cool completely.
  • Sprinkle with powdered sugar, serve with whipped cream and berries, if desired.

Nutrition Facts : Calories 536.4, Fat 23, SaturatedFat 13.6, Cholesterol 156.4, Sodium 167.2, Carbohydrate 72.9, Fiber 0.8, Sugar 50.3, Protein 6.5

VANILLA POUND CAKE*



Vanilla Pound Cake* image

This pound cake is so yummy! It's soooo simple and easy to make, anyone can make it! And you will love the results! I like it plain, or topped with whipped cream and berries for an elegant touch! If you try it, you will love it!

Provided by leenielt3

Categories     Dessert

Time 45m

Yield 1 loaf, 8-15 serving(s)

Number Of Ingredients 8

1 cup powdered sugar
1 cup butter (softened)
3 eggs
1 teaspoon vanilla
1/2 teaspoon butter flavor extract (optional)
2 cups flour
1/2 teaspoon baking powder
1 pinch salt

Steps:

  • Preheat the oven to 350 degrees.
  • Cream sugar and butter for 3 minute or until pale and fluffy. Beat in eggs 1 at a time, and then the extracts.
  • In a seprate bowl sift the remaining ingredients and slowly beat into the mix.
  • Pour into a greased loaf pan, and bake until a tooth pick inserted in center comes out clean.

Nutrition Facts : Calories 404.8, Fat 25.2, SaturatedFat 15.2, Cholesterol 140.3, Sodium 232.6, Carbohydrate 39.1, Fiber 0.8, Sugar 15, Protein 5.8

THE BEST AND RICHEST POUND CAKE FROM A MIX



The Best and Richest Pound Cake from a Mix image

This quick and easy pound cake starts with a yellow cake mix and then adds some key ingredients to make it very rich tasting.

Provided by Marie

Categories     Dessert

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 9

8 tablespoons butter, at room temperature
1/2 cup vegetable oil
1 cup sugar
5 large eggs
1 (18 1/4 ounce) package yellow cake mix
1 cup flour
1 (8 ounce) container sour cream, at room temperature
1 cup evaporated milk
1 tablespoon vanilla

Steps:

  • Place a rack in the center of the oven and preheat the oven to 350°.
  • Lightly grease a 10-inch tube pan with vegetable shortening, then dust it with flour.
  • Place the butter and oil in a large mixing bowl and beat with an electric mixer on medium-low speed until creamy, 1 minute.
  • Add the sugar and beat until creamy, 1 to 2 minutes longer.
  • Add the eggs, one at a time, beating each until the yolks of the eggs have just been incorporated.
  • Add cake mix, 1 cup of flour, sour cream, evaporated milk, and vanilla.
  • Increase the mixer speed to medium and beat until the batter is thick and well blended, 1 1/2 to 2 minutes longer, scraping down the side of the bowl if necessary.
  • Pour the batter into the prepared tube pan, and bake the cake until it is golden brown and springs back when lightly pressed with a finger, 60 to 65 minutes.
  • Remove the tube pan from the oven and place it on a wire rack to cool for 20 minutes.
  • Run a dinner knife around the edge of the cake, shake it gently to loosen it, and invert onto a rack, then invert it again onto another rack so that the cake is right side up.
  • Allow the cake to cool completely, 20 minutes longer.

Nutrition Facts : Calories 541.4, Fat 29.7, SaturatedFat 11, Cholesterol 124.2, Sodium 400.1, Carbohydrate 61.5, Fiber 0.8, Sugar 35.7, Protein 7.7

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