The use of fat-free yogurt reduces the fat content in this pound cake by 75 percent compared to a classic pound cake.

Strawberry Yogurt Pound Cake

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt, optional
1/2 cup butter, softened
1 cup granulated sugar
4 large eggs
1 (6-ounce) container non-fat strawberry yogurt
1/4 teaspoon almond extract

1. In medium bowl, stir together flour, baking powder and salt, if desired. Set aside.
2. In large mixing bowl at medium speed, beat together butter and sugar until light and fluffy. Beat in eggs, yogurt and extract until well blended. Reduce mixer speed to low. Add reserved flour mixture, 1/2 cup at a time, beating just until blended.
3. Spread evenly in greased and floured 9 x 5 x 3-inch loaf pan.
4. Bake in preheated 325°F (160°C) oven until cake tester inserted near center comes out clean, about 70 minutes. Cool on wire rack 10 minutes. Remove from pan and cool completely.

Makes 1 loaf cake or 8 servings.

Recipe provided courtesy of The American Egg Board