Photo of Marble Pound Cake by WW

Marble Pound Cake

Points® value
Total Time
1 hr 5 min
15 min
50 min
This cake is so buttery-rich tasting you won't believe you're eating something light. Your dinner guests will love it.


All-purpose flour

2¼ cup(s)

Table salt

¼ tsp(s)

Baking powder

1 tsp(s)

Baking soda

½ tsp(s)


8 tbsp(s), softened


¾ cup(s)

Vanilla extract

1 tsp(s)

Raw egg

1 large

Fat-free vanilla yogurt

8 oz

Egg whites

4 serving(s)

Bittersweet chocolate

3 oz

Almond extract

½ tsp(s)


  1. Preheat oven to 350ºF. Coat a bundt pan with cooking spray.
  2. In a large bowl, sift together flour, salt, baking powder and baking soda; set aside.
  3. In another large bowl, use an electric mixer to cream butter and sugar until light and fluffy. Add vanilla and egg; beat until well combined.
  4. Add about 1/3 of flour mixture and 1/3 of yogurt to sugar mixture; fold in until just blended. Repeat until all flour and yogurt are incorporated.
  5. Whip egg whites until stiff by not dry; fold egg whites into batter until blended. Divide batter into 2 bowls.
  6. Melt chocolate over a double boiler or in a saucepan over extremely low heat. When chocolate is just melted, pour into one bowl of batter; blend well. Add almond extract to other bowl of batter; blend well.
  7. Pour half of chocolate batter and then half of vanilla batter into prepared pan; repeat with remaining batter. Take a knife and run it through cake batter to create even more swirls.
  8. Bake cake until a toothpick inserted in centre comes out clean, about 45 to 50 minutes. Remove cake from oven; cool until bottom of pan is just warm to the touch. Carefully flip pan over and ease cake out of pan onto a wire rack; cool completely. Slice into 14 pieces and serve.