Healthier Pound Cake

Recipe adapted from Cooking Light


  • 6 tablespoons vegetable oil
  • 1 vanilla bean or,
  • 1 1/2 teaspoons vanilla extract
  • 1 3/4 cups sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 12 ounces cake flour (about 3 cups)
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup nonfat buttermilk
  • Cooking spray with flour

For Strawberry Shortcake Kabobs

  • Pound cake (homemade or store-bought), sliced into cubes
  • Fresh strawberries, whole or halved
  • Melted milk chocolate
  • Melted white chocolate


  1. Preheat oven to 350°.
  2. To prepare cake, combine oil and vanilla in a small skillet over medium-high heat, and bring to a simmer. Remove from heat. Let stand 10 minutes or until mixture cools to room temperature. Scrape seeds from bean, and stir into oil; discard bean. If you use vanilla extract, skip this step and add it to the next step.
  3. Combine the oil mixture, 1 3/4 cups sugar, and 1/2 cup butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs, one at a time, beating well after each addition. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt, stirring well with a whisk. Add the flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture.
  4. Spoon batter into a 10-inch tube pan coated with cooking spray, and spread evenly. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan for 10 minutes on a wire rack, and remove from pan.

For Strawberry Shortcake Kabobs

  1. Alternate putting pound cake cubes and strawberries onto skewer or popsicle stick.
  2. Drizzle with melted white chocolate and/or milk chocolate.