Lower fat buttermilk pound cake

Yield: 1 cake

Measure Ingredient
1½ cup Sifted all purpose flour
¼ teaspoon Baking powder
¼ teaspoon Baking soda
⅜ teaspoon Salt
1 Egg
2 Egg whites
½ cup Low fat buttermilk
1¼ teaspoon Vanilla extract
¼ cup Stick margerine
1 tablespoon Unsalted butter
1 cup Granulated sugar

Have all ingredients at room temp. Adjust oven racks to divide oven into thirds; preheat oven to 325. Spray a 5c loaf pan; bundt or tube pan with nonstick cooking spray.

In small bowl, whisk together flour, baking powder, baking soda, and salt; sift together and set aside.

In small bowl, whisk together egg and egg whites; set aside.

In small bowl combine buttermilk and vanilla; set aside.

Cut margerine and butter into ¼ inch chunks and place in large bowl of an electric mixer; beat at medium speed until softened, about 1 min. Add sugar gradually, beating constantly, until smooth, about 3 mins. Gradually dribble in beaten eggs, beating at med high speed for 2-3 mins. On low speed, beat in ⅓ of the reserved flour mixture, scraping sides of bowl. On med high speed, gradually dribble in ½ of buttermilk mixture, scraping sides of bowl. On low speed, beat in half the remaining flour mixture. On med high speed, beat in the rest of buttermilk mixture, scraping sides of bowl. On low speed, beat in remaining flour mixture until well combined--batter may look slightly curdled. Pour into prepared pan and bake until cake starts to pull away from the sides of the pan, the top is golden brown and a toothpick inserted in the center of the cake comes out clean--35-40 min for bundt or tube pan or 65-70 for the loaf pan.

Cool on rack 10-15 mins; invert pan and unmold on rack to cool completely. Cut into 12 slices. Each slices provides 174 cals, 3g protein, 28g carb, 5g fat (1g sat), 175mg sodium, 21mg chol, and 0g fiber.

From Weight Watchers Magazine Posted by Lisa Greenwood Submitted By LISA GREENWOOD On 06-01-95

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