Pound Cake: Recipe Makeover
Yes: After testing cakes that were dry, crumbly, or spongy, we found that a deft combo of butter and canola oil was the fix, with the help of a smart trick. See, canola oil may be righteously heart-healthy, but it's also bland—until you steep a vanilla bean in it. This magically transforms the oil, giving it a creamy texture and rich flavor. We happily break with tradition, cutting half the calories and 80% of the saturated fat—in a cake that can stand proudly beside the original.
• 707 calories per slice
• 39.6 grams total fat
• 23.7 grams saturated fat
• 294 calories per slice
• 12.6 grams total fat
• 4.7 grams saturated fat
Subbing vanilla-infused oil for some of the butter saves 174 calories and 15g of sat fat per serving.
We reduced the traditional pound of eggs by 75% and cut another 47 calories and 1g of saturated fat per serving.
The thick, tangy milk makes up for our drastic fat reduction by balancing the cake with richness and moisture.
Lay the vanilla bean flat on a cutting board. Using a small, sharp knife with a tip, split the vanilla bean down the middle lengthwise, end to end.