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Almond Pound Cake

Yield 16 servings.
make ahead prep: 10 minutes; cook: 1 hour and 10 minutes

Ingredients

  • Butter-flavored vegetable cooking spray
  • 1 tablespoon fine, dry breadcrumbs
  • 1/4 cup plus 2 tablespoons stick margarine, softened
  • 1 1/2 cups sugar
  • 3/4 cup fat-free egg substitute
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon baking soda
  • 3/4 cup reduced-fat sour cream
  • 2 cups sifted cake flour
  • 1/4 teaspoon salt

Nutrition Information

  • calories 183
  • caloriesfromfat 28 %
  • fat 5.7 g
  • satfat 1.7 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 2.7 g
  • carbohydrate 30.4 g
  • fiber 0.4 g
  • cholesterol 4 mg
  • iron 0.0 mg
  • sodium 151 mg
  • calcium 0.0 mg

How to Make It

  1. Coat an 8 1/2- x 4 1/2- x 3-inch loafpan with cooking spray. Dust pan with breadcrumbs. Set aside.

  2. Beat margarine at medium speed of an electric mixer until creamy; gradually add sugar, beating well. Add egg substitute and flavorings; beat well.

  3. Stir baking soda into sour cream. Combine flour and salt; add to margarine mixture alternately with sour cream mixture, beginning and ending with flour mixture. Mix at low speed just until blended after each addition.

  4. Pour batter into prepared pan. Bake at 325° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove cake from pan, and cool completely on a wire rack.

Cooking Light Low-Fat, Low-Calorie Quick and Easy Cookbook