A dense and moist version of a pound cake, but still delicious and not "whey" too sweet. A perfect substitute for lady fingers in our Tiramisu.
|6||oz||lowfat cream cheese (room temperature)|
|1||c||butter (room temperature)|
|2 1⁄2||c||unbleached all-purpose flour|
|Pinch of salt|
|1⁄2||c||Stonyfield Organic Milk|
|1||c||Stonyfield Organic Low Fat Plain Yogurt|
Preheat oven to 350°. Using an electric mixer on low speed, mix together the cream cheese and butter until well blended. Blend in the sugar. In a separate bowl, sift the flour, salt and baking powder together. Gradually add to the creamed mixture and mix until well blended. Add in the milk. Mix for about 1 minute, and then add yogurt, vanilla, and eggs. Blend for 1-2 minutes.
Grease and flour a 9-inch loaf pan. Pour the batter into the pan and bake for 1 hour, or until the cake is golden brown and a toothpick inserted into the center comes out clean. Let the cake cool on a wire rack before removing it from the pan.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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