Sunday, January 9, 2011

Quarter-Pound Cake

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.

Quarter-Pound Cake
Cooking spray
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.


  1. Oh, I forgot to mention that I made my own cake flour by placing 1 T. cornstarch in the bottom of a 1-cup measuring cup, then added flour to fill it.

  2. Oops, again! It was 2 T. cornstarch, not 1!