Vanilla Buttermilk Pound Cakes

You can also prepare these cakes in two (8 x 4–inch) loaf pans. Bake at 350 for one hour or until done.

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups sugar
• 3/4 cup butter, softened
• 1 teaspoon vanilla extract
• 3 large eggs
• 1 1/3 cups low-fat buttermilk

Preheat oven to 350. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 3 ingredients (through salt); stir with a whisk. Place sugar, butter, and vanilla in a large bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture and buttermilk to sugar mixture, beginning and ending with flour mixture.

Spoon batter into 5 (5 3/4 x 3 3/4–inch) loaf pans coated with cooking spray. Bake at 350° for 40 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans 10 minutes on a wire rack. Remove from pans. Cool completely on a wire rack. Yield: 5 loaves, 6 servings per loaf (serving size: 1 slice)

CALORIES 144 (32% from fat); FAT 5.1g (sat 3.1g,mono 1.4g,poly 0.2g); IRON 0.7mg; CHOLESTEROL 34mg; CALCIUM 25mg; CARBOHYDRATE 22.3g; SODIUM 95mg; PROTEIN 2.2g; FIBER 0.3g