Low-Fat Pound Cake

• 1/2 c. corn oil margarine, softened
• 2/3 c. sugar
• 1/3 c. egg substitute
• 2 1/2 c. sifted cake flour (I sometimes use all-purpose)
• 1/2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 8 oz. container low-fat vanilla yogurt
• 1 Tbsp. vanilla extract
• 3/4 tsp. almond extract

1. Spray 9 x 5 x 3-inch loaf pan with Pam and flour lightly. Beat margarine until fluffy; add sugar and beat well.
2. Add egg substitute and beat until blended.
3. Combine flour and next 3 ingredients; add to creamed mixture alternately with yogurt, beginning and ending with flour mixture.
4. Mix just until blended after each addition.
5. Stir in flavoring.
6. Spoon batter into prepared pan.
7. Bake at 350u0b0 for 65 minutes until comes out clean. Cool in pan on rack for 5 to 10 minutes.

corn oil margarine, sugar, egg substitute, cake flour, baking powder, baking soda, salt, vanilla yogurt, vanilla, almond extract

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1081105 (may not work)