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.

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