Pound Cake

By KatKD

Ingredients

• 1 ½ cups flour
• 2 ½ t baking powder
• 1 t salt
• 1 stick butter (it’s not pound cake without butter)
• ¼ cup low-fat plain yogurt
• 1 ½ cups low-fat ricotta cheese
• 1 cup measurable Splenda
• ½ cup sugar
• ¾ cup egg substitute or 3 large eggs
• 1 t vanilla extract
• 2 T fresh lemon juice – optional
• Zest from lemon – optional
• 6 oz fresh blueberries or blackberries – optional

Details

Servings 6

Preparation

Step 1

Spray a 9x5 inch loaf pan with baking spray.

Using your full-size food processor, cream the butter, yogurt, and ricotta cheese until light and fluffy. Add the egg substitute, a little at a time, until fully incorporated (or add the eggs, one at a time). Add the vanilla and the lemon juice and lemon zest, if using – processing to thoroughly blend. Next blend in the baking powder, salt, sugar, and Splenda. Finally, add the flour, in small batches – processing just enough to incorporate.

Pour the batter into the loaf pan and bake in a pre-heated oven (350°F) for 45 to 50 minutes. A toothpick inserted in the middle should come out clean and the cake should begin to pull away from the sides. Cool the cake for about 10 minutes in the pan. Then, remove the cake from the pan and place on a wire rack to completely cool before serving.

Slice and serve with blueberries or blackberries.


Variations: substitute orange juice and zest for the lemon; serve with strawberries; replace lemon juice with your favorite liqueur (Amaretto, Franjelico, etc) and delete the lemon zest.