CHEF JEFF — ONE BYTE AT A TIME: Revised Pound CakeHere’s a lower-fat version of an old-time favorite of dessert lovers.
By: Herald Staff Report,
Here’s a lower-fat version of an old-time favorite of dessert lovers.
Revised Pound Cake
1½ sticks butter
1½ cups sugar
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.