Light Pound Cake
 

Light Pound Cake

2 1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon mace,ground
1/2 cup margarine,corn oil
1 cup sugar
3 egg whites
1 1/2 teaspoons vanilla extract
3/4 cup buttermilk

Preheat oven to 350 degrees. Spray an 8 1/2 by 4 1/2 inch
loaf pan with nonstick cooking spray. In a bowl, combine flour,
baking powder, baking soda, salt and mace. Mix well and set
aside. In a mixing bowl, cream margarine and sugar together
until smooth. Add egg whites and vanilla; blend until smooth.
Alternately add flour mixture and buttermilk to batter in two
additions each, blending well after each addition. Spoon batter
into prepared pan and bake for 1 hour. Let cake cool before
slicing.

Yield: 1 Loaf

Helpful Cake Baking Tips

Read through the recipe from beginning to end. Always preheat the oven.
Organize all ingredients and equipment on your countertop or work area
before starting. Use precise measuring tools. Prepare the pan(s) before
baking, just as directed in the recipe. You may need to coat the pan(s)
with nonstick cooking spray, grease and flour etc. Never overfill a cake
pan - leave room for batter to rise. Place baking pan(s) on rack
positioned midway between the top and bottom of the oven. Let cake cool on
a wire rack for 10 to 15 minutes before removing from pan(s). Frost cake
only after it cools completely. Brush off all loose crumbs with a soft
pastry brush or gently with your hand before you begin to frost.

* applies to most cake types
http://www.thedailyrecipe.com

Sandy U.



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