I LOVE pound cake. I however DON’T love the calories and butter that comes along with it. I used to make this wonderful almond pound cake years ago and I often think about it, craving a slice. But then I think…4 sticks of butter for that little bit of cake! Then I shudder and try to think of something else. Now, I have found that substitutions are my best friend. Sometimes, instead of using oil, I use applesauce, when I run out of buttermilk, I use regular milk and vinegar. Recently, I did a post where I used yogurt, instead of buttermilk for making biscuits. Why not with my favorite pound cake? Well, here is my results: A wonderful MOIST pound cake with an incredible flavor. As always, with pound cakes and with cheese cakes, I recommend you make this a day before serving. The flavor have a chance to develop. I hope you try it and enjoy!
1 stick (1/4 cup) of butter, softened
3/4 cup of low-fat yogurt
2 cups of all-purpose flour
1 1/2 teaspoon of baking powder
less than 1/8th teaspoon of salt
1 cup of sugar
2 teaspoons of vanilla extract.
- Preheat oven to 325 F and grease a loaf pan
- Mix all ingredients together, until combined. Do not over-mix or you will get tunnels in your cake.
- Pour into greased loaf pan.
- Bake for 1 hour and 15 minutes
- Let cake rest for 5 minutes before removing from pan.
- Allow cake to cool on a rack.
Serve as is, or toasted with ice cream or whipped cream…YUM