Yogurt pound cake
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | CAKE FLOUR |
| 1 | teaspoon | CAKE FLOUR |
| ⅔ | cup | SUGAR |
| ½ | cup | MARGARINE |
| 1 | tablespoon | VANILLA |
| 1 | teaspoon | ALMOND EXTRACT |
| ¾ | teaspoon | BAKING SODA |
| ¼ | teaspoon | SALT |
| 8 | ounces | LOW FAT VANILLA YOGURT |
Directions
COAT SIDES AND BOTTOM OF 8½" X 4 ½" PAN WITH COOKING SPRAY. DUST WITH 1 TEASPOON FLOUR AND SET ASIDE. CREAM SUGAR AND MARGARINE UNTIL LIGHT AND FLUFFY. ADD EGG WHITES AND BEAT ON MEDIUM SPEED FOR 4 MINUTES. ADD VANILLA AND ALMOND EXTRACT; MIX AT LOW SPEED TILL BLENDED. COMBINE REMAINING FLOUR,BAKING SODA AND SALT. AT LOW SPEED MIX CREAMED MIXTURE ALTERNATELY WITH YOGURT, BEGINING AND ENDING WITH FLOUR MIX. POUR BATTER INTO PREPARED PAN. BAKE AT 350 DEG F. FOR 65 MINUTES OR UNTIL DONE AND COOL IN PAN FOR 10 MINUTES. REMOVE FROM PAN AND COOL COMPLETELY ON WIRE RACK.