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Cranberry Pound Cake
2 cups granulated sugar
1/2 cup light butter
8 ounces light cream cheese
3 large eggs (or 6 egg whites or 3/4 cup egg substitute)
1 large egg white
3 cups all-purpose flour, sifted
2 cups fresh or frozen cranberries
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 (8 ounce) container orange or lemon low-fat yogurt
2 teaspoons vanilla extract
1/2 cup confectioners' sugar
4 teaspoons orange juice
Heat oven to 350 degrees F.
Beat first 3 ingredients with an electric mixer at medium speed for about 5 minutes.
Add eggs and egg white, one at a time, beating well after each addition.
Combine 2 tablespoons flour and cranberries in a small bowl; toss well.
Combine remaining flour, baking powder, baking soda and salt; add to sugar mixture alternately with yogurt.
Fold in cranberry mixture and vanilla extract; pour batter into a 10-inch tube or Bundt pan coated with cooking spray.
Bake at 350 degrees F for 1 hour or until a wooden pick inserted in center comes out clean.
Cool cake in pan for 10 minutes; remove from pan.
Combine confectioners' sugar and orange juice; drizzle over warm cake.
Cut cake with a serrated knife.
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