Title: Yogurt Pound Cake
Categories: Cake Dessert
Yield: 16 Servings
| 2 1/2 | c | CAKE FLOUR |
| 1 | ts | CAKE FLOUR |
| 2/3 | c | SUGAR |
| 1/2 | c | MARGARINE |
| 1 | tb | VANILLA |
| 1 | ts | ALMOND EXTRACT |
| 3/4 | ts | BAKING SODA |
| 1/4 | ts | SALT |
| 8 | oz | LOW FAT VANILLA YOGURT |
COAT SIDES AND BOTTOM OF 8 1/2" X 4 1/2" 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.