Orange Yogurt Pound Cakke
Source of Recipe
Modified from a friend's recipe
Recipe Introduction
This is a delicious, moist pound cake that I took to my Tops Club meeting. The yogurt makes it lower in fat, and the Splenda cuts the amount of sugar. It's terrific
List of Ingredients
2 sticks butter/margarine (I used butter)
2/3 c. Splenda
2/3 c. sugar
4 eggs, separated
1 medium to large orange
1 c. low fat plain yogurt (I used vanilla)
2 c. flour
2 tsp. baking powder
1/2 t. salt
Recipe
Cream butter sugar and Splenda until light and fluffy. Beat in egg yolks, 1 at a time. Grate zest from orange and squeeze juice. Set aside 1/2 tsp of the zest and 1 Tbs. juice for use in the glaze. Add remaining zest and juice to creamed mixture with the yogurt. Beat well.
Sift together flour, baking powder and salt.(I just stir them well with a spoon.Stir into creamed mixture, beating well. Beat egg whites until stiff. Fold into batter. Batter will be stiff.
Butter and flour a ring pan or bundt pan. Pour in batter and even off.
Bake in preheated 350 degree oven for 45 minutes. I started watching mine after 35 minutes. It took about 42 minutes. Let cake rest in pan at least ten minutes, then invert on plate. Wait another 15 minutes before glazing.
Glaze with powdered sugar, zest and orange juice mixture. Should be a little thicker than school glue. Pour over cake while still warm. 16 slices at 220 calories per slice.
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