
Marble pound cake
10
9
9
SmartPoints® value per serving
Total Time
1 hr 5 min
Prep
15 min
Cook
50 min
Serves
14
Difficulty
Moderate
Unlike traditional pound cake, this marbled version does not use the usual pound of butter, but it’s so buttery-rich tasting you won't believe you're eating something this light. Incorporating yogurt into the batter not only keeps the finished cake moist, but it also adds a tang, giving it a wonderful old-fashioned flavor. Folding beaten egg whites into the batter helps lighten the texture. Beat the egg whites until stiff peaks form, which means when you turn the whisk upside down, the peaks should hold straight up without collapsing. Bittersweet chocolate is ideal in baked good where you want the chocolate to be the star, as in this dessert.
Ingredients
Cooking spray
1 spray(s)
All-purpose flour
2¼ cup(s)
Table salt
¼ tsp
Baking powder
1 tsp
Baking soda
½ tsp
Regular butter
8 Tbsp, softened
Sugar
¾ cup(s)
Vanilla extract
1 tsp
Egg(s)
1 large
Whole milk plain yogurt
8 oz, or vanilla flavor
Egg white(s)
4 large
Bittersweet chocolate
3 oz
Almond extract
½ tsp