Lemon Vanilla Bean Canola Oil Pound Cake

This pound cake recipe reduces the amount of butter normally used in pound cake by half. The lemon zest and vanilla bean infused canola oil adds great flavor while reducing the amount of saturated fat. Not all fats are alike. Good fats, canola oil among them, can even improve our health if they replace bad fats in our diet. This delicious recipe features canola oil as an essential ingredient.

Lemon Vanilla Bean Canola Oil Pound Cake



  • 1 3/4 cups all-purpose flour
  • 1/4 cup cake flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 6 ounces butter, melted
  • 1 3/4 cups sugar
  • 2 eggs, whole
  • 1 egg white
  • 1 cup cup milk
  • 1/2 cup canola oil
  • 1 fresh vanilla bean
  • 4 tablespoons lemon zest

Emulsified Raspberry Sauce

  • 3 cups raspberries
  • 1/2 cup Grand Marnier liquor
  • 1/3 cup sugar
  • 1/3 cup orange juice
  • 1 tablespoon lemon zest
  • 1/2 teaspoon salt
  • 1/2 cup canola oil
  1. For the cake: Sift together the dry ingredients; set aside. Heat the canola oil to about 140°F and add the split and scraped vanilla bean and lemon zest. Let it set until the oil comes to room temperature; remove the vanilla bean pod.
  2. Combine the liquids and set them aside.
  3. Cream the butter and sugar well, add the eggs, egg white, and alternate a little of the flour mix. Add the dry ingredients, a little at a time, alternating with part of the liquids. Scale into loaf pans and bake in a 350°F oven until golden and firm.
  4. For the raspberry sauce: In a bowl, add the raspberries, Grand Marnier, sugar, orange juice, zest, and salt, and mix well until the sugar has dissolved. Strain through a fine strainer, pressing with the back of a small ladle. Discard the seeds.
  5. Place the mixture in a blender, and over low speed, slowly add the canola oil a little at a time until the sauce is well emulsified. Serve with the pound cake.

Yield: 18 portions, portion size: 1 slice