Strawberry Yogurt Pound Cake |
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Prep Time: 0 Minutes Cook Time: 70 Minutes |
Ready In: 70 Minutes Servings: 8 |
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This pound cake is better for you because it only uses 1/2 cup butter. It's very moist and flavorful, and just gets better daily, like other pound cakes. Try topping it with strawberries and whipped cream for shortcake, or in a trifle. Ingredients:
2 cups all-purpose flour |
2 tsp baking powder |
1/2 tsp salt |
1/2 cup butter, softened |
1 cup sugar |
4 eggs |
1 (6 ounces) carton non-fat strawberry yogurt |
1/4 tsp almond extract |
Directions:
1. Heat oven to 325°.
2. In a medium bowl, stir together the flour, baking powder and salt, set aside.
3. In a large mixing bowl at medium speed, beat together the butter and the sugar until it's light and fluffy.
4. Beat in the eggs,the yogurt and extract until well blended.
5. Reduce mixer speed to low.
6. Add the flour mixture, 1/2 cup at a time, beating just until blended.
7. Spread evenly in a greased and floured 9 x 5 x 3-inch loaf pan.
8. Bake in about 70 minutes,until cake tester inserted near center comes out clean.
9. Cool on wire rack for 10 minutes.
10. Remove from pan and cool completely.
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