CHEF JEFF — ONE BYTE AT A TIME: Revised Pound Cake

Here’s a lower-fat version of an old-time favorite of dessert lovers.

Revised Pound Cake

1½ sticks butter

1½ cups sugar

4 eggs

3 cups cake flour

1 teaspoon baking powder

1 cup skim milk

1½ teaspoons vanilla

Heat oven to 350 degrees. Cream butter and sugar together in a bowl with mixer until well-blended, 2 minutes. Add eggs one at a time, beating well after each addition. Sift the cake flour with the baking powder. Mix into batter, alternately with milk. Add vanilla; mix until the batter is very smooth, 1 minute. Pour into two greased 4-by-8-inch loaf pans. Bake 1 hour.

Yield: 2 cakes, serving 20.

Approximate nutritional analysis per serving: 213 calories, 8 grams fat (5 grams saturated), 61 milligrams cholesterol, 32 grams carbohydrates, 3 grams protein, 39 milligrams sodium, no fiber.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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