Pound cake is named after the pound of butter used in the recipe. So I renamed this recipe to indicate the use of only 1/4 lb of butter! I don't think you'll miss the other 3/4 lb of butter. The cake is moist and light and delicious. I served it with tropical fruit (frozen and then defrosted on the counter for 2 hours) and fat free whipped topping.
1 tsp. cake flour
2/3 cup sugar
½ cup stick margarine, softened
3 large egg whites or ½ cup egg substitute
1 T. vanilla extract
1 tsp. almond extract
2 ½ cup sifted cake flour
¾ tsp. baking soda
¼ tsp. salt
1 (8 oz.) carton vanilla low-fat yogurt
1. Preheat oven to 350 degrees.
2. Coat an 8 ½ x 4 ½” loaf pan with cooking spray; dust with 1 tsp. cake flour, and set aside.
3. Beat sugar and margarine at medium speed of a mixer until light and fluffy (about 5 minutes). Add egg whites; beat 4 minutes or until well blended. Add extracts, and beat at low speed until well blended.
4. Combine 2 ½ cups flour, baking soda, and salt in a bowl; stir well. Add flour mixture to creamed mixture alternately with yogurt, beginning and ending with flour mixture.
5. Pour batter into prepared pan. Bake at 350 degrees for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes; remove from pan. Let cool completely on a wire rack. Serve plain or topped with fruit. Yield: 16 servings (serving size: 1 slice); 4 WW PointsPlus.