Orange Pound Cake

Ingredients

• 1-1/2 cups all-purpose flour
• 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1/2 cup lowfat vanilla or plain yogurt
• 1 Tbsp. orange juice
• 1/2 tsp. vanilla extract
• 1 cup sugar
• 1 Tbsp. grated orange peel
• 1/2 cup I Can't Believe It's Not Butter!® All Purpose Sticks
• 3 large eggs

Directions

1. Preheat oven to 325°. Grease and flour 8-1/2 x 4-1/2-inch loaf pan; set aside.
2. Combine flour, baking powder and salt in medium bowl; set aside.
3. Combine yogurt, orange juice and vanilla in small bowl; set aside.
4. Combine sugar with orange peel in large bowl. Beat in I Can't Believe It's Not Butter!® Spread with electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Alternately beat in flour mixture and yogurt mixture on low speed just until blended. Spoon batter into prepared pan.
5. Bake 55 minutes or until lightly browned and toothpick inserted in center comes out clean. Cool on wire rack 10 minutes. Remove from pan and cool completely.
6. Frost, if desired, with Orange Glaze*.

• *For Orange Glaze: Combine 1 cup confectioners sugar with 1 Tbsp. orange juice. Adding more orange juice if needed.
  
  Cost per recipe*: $3.01.
  
  Cost per serving*: $.38.
  
  *Based on average retail prices at national supermarkets.
• TIP: For LEMON POUND CAKE, use lemon juice and grated lemon peel instead of orange.