Light Pound Cake Directions:
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Preheat oven to 325°F. Grease a 10-inch bundt pan with non-stick spray and lightly dust with flour.
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In a bowl, whisk together flour, baking powder, and salt. Set aside.
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In a large bowl, beat light butter and sweetener until pale and fluffy (about 2 minutes).
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Add eggs one at a time, mixing well after each.
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Mix in Greek yogurt, vanilla extract, and almond extract.
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Gradually add the dry ingredients to the wet, stirring until just combined.
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Pour the batter evenly into the prepared bundt pan and smooth the top.
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Bake for 45–50 minutes, or until a toothpick inserted comes out clean.
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Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
WW Points Calculation:
All-purpose flour (1¾ cups): 21 points
Light butter (½ cup): 10 points
Zero-calorie sweetener (1 cup): 0 points
Eggs (3): 0 points
Greek yogurt, extracts, leaveners: 0 points
Total Points: 31
Servings: 10 slices
Per Serving: 3.1 points
Nutrition Information:
Calories: 140
Fat: 5g
Protein: 5g
Carbohydrates: 17g
Sugar: 2g
Sodium: 120mg
I'm waiting for your comments! Enjoy!
