Guilt-Free Pound Cake

3 Cups / 750 mL Sugar
3/4 Cup / 180 mL Margarine, softened
1-1/2 Cups / 375 mL Frozen Egg Substitute, thawed or 8 Egg Whites
1-1/2 Cups / 375 Non-Fat Plain Yogurt or Low-Fat Sour Cream
1 teas. / 5 mL Baking Soda
4-1/2 Cups / 1.1 liters Sifted Cake Flour
1/2 teas. / 2.5 mL Salt
2 teas. / 10 mL Watkins Original Double-Strength Vanilla Extract
1 teas. / 5 mL Watkins Butter Extract
Watkins Cooking spray

Note from Kitchen:
Use this basic cake recipe as a base to make many different flavored pound cakes using Watkins Extracts.

Lemon Pound Cake: Add 2 teas. / 10 mL Watkins Lemon Extract and decrease the Vanilla Extract to 1 teas. / 5 mL.

Coconut Pound Cake: Add 1-1/2 teas. / 7.5 mL Watkins Coconut Extract and decrease the Vanilla Extract to 1 teas. / 5 mL.

Almond Pound Cake: Add 1-1/2 teas. / 7.5 mL Watkins Almond Extract and decrease the Vanilla Extract to 1 teas. / 5 mL.

Butter Rum Pound Cake: Add 1-1/2 teas./ 7.5 mL Watkins Rum Extract and decrease the Vanilla Extract to 1 teas. / 5 mL.

Preheat oven to 325ºF / 165ºC. Cream sugar and margarine with an electric mixer on medium speed until combined. Gradually add the egg substitute (if using egg whites add one at a time), beating well. Combine the yogurt and baking soda; mix well and set aside. Combine flour and salt. Add flour mixture and yogurt mixture alternately to egg mixture, beginning and ending with flour mixture. Stir in the Vanilla Extract and Butter Flavor. Spoon batter into a 10-inch / 28-cm tube pan coated with Watkins Cooking Spray and lightly floured. Bake for 1 hour and 20 minutes or until cake tests done. Cool in pan on wire rack 10 minutes. Remove cake from pan and cool completely. Makes 20 servings.

Nutritional Information Per Serving:
Calories 260, Protein 5g, Carbohydrates 50g, Sodium 220mg, Fat 5g, Saturated Fat 1g, Cholesterol 0mg, Dietary Fiber 1g

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