Yogurt Pound Cake Recipe - Cooking Index
2 1/2 cups | 156g / 5.5oz | Cake flour |
1 teaspoon | 5ml | Cake flour |
2/3 cup | 131g / 4.6oz | Sugar |
1/2 cup | 99g / 3.5oz | Margarine |
1 tablespoon | 15ml | Vanilla |
1 teaspoon | 5ml | Almond extract |
3/4 teaspoon | 3.8ml | Baking soda |
1/4 teaspoon | 1.3ml | Salt |
8 oz | 227g | 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 until blended.
Combine remaining flour, baking soda and salt.
At low speed mix creamed mixture alternately with yogurt, beginning and ending with flour mix. Pour batter into prepared pan.
Bake at 350F for 65 minutes or until done and cool in pan for 10 minutes.
Remove from pan and cool completely on wire rack.
Source:
Cultured Milk Products, by Hallgarten (1985)
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