Pound Cake

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A dense and moist version of a pound cake, but still delicious and not "whey" too sweet. A perfect substitute for lady fingers in our Tiramisu.

370
Calories
20g
Fat
7g
Protein
12
Servings

Ingredients

6 oz lowfat cream cheese (room temperature)
1 c butter (room temperature)
1 c sugar
2 1/2 c unbleached all-purpose flour
Pinch of salt
4 t baking powder
1/2 c Stonyfield Organic Milk
1 c Stonyfield Organic Low Fat Plain Yogurt
1 t vanilla
4 eggs
Nutrition Information: 
Calories: 
370
Calories from Fat: 
180
Total Fat: 
20g
Saturated Fat: 
12g
Cholesterol: 
120mg
Sodium: 
290mg
Total Carbohydrate: 
41g
Dietary Fiber: 
1g
Sugars: 
20g
Protein: 
7g
Vitamin A: 
15%
Calcium: 
10%
Iron: 
8%

Preparation:

Step 1

Preheat oven to 350°. Using an electric mixer on low speed, mix together the cream cheese and butter until well blended. Blend in the sugar. In a separate bowl, sift the flour, salt and baking powder together. Gradually add to the creamed mixture and mix until well blended. Add in the milk. Mix for about 1 minute, and then add yogurt, vanilla, and eggs. Blend for 1-2 minutes.

Step 2

Grease and flour a 9-inch loaf pan. Pour the batter into the pan and bake for 1 hour, or until the cake is golden brown and a toothpick inserted into the center comes out clean. Let the cake cool on a wire rack before removing it from the pan.

Ingredients

6 oz lowfat cream cheese (room temperature)
1 c butter (room temperature)
1 c sugar
2 1/2 c unbleached all-purpose flour
Pinch of salt
4 t baking powder
1/2 c Stonyfield Organic Milk
1 c Stonyfield Organic Low Fat Plain Yogurt
1 t vanilla
4 eggs
Nutrition Information: 
Calories: 
370
Calories from Fat: 
180
Total Fat: 
20g
Saturated Fat: 
12g
Cholesterol: 
120mg
Sodium: 
290mg
Total Carbohydrate: 
41g
Dietary Fiber: 
1g
Sugars: 
20g
Protein: 
7g
Vitamin A: 
15%
Calcium: 
10%
Iron: 
8%

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