Orange Loaf Cake (Pound Cake)
Because it is made with light margarine spread instead of traditional butter, this dense pound cake is rich and buttery-tasting, but better for you. Top the cake with a drizzle of orange icing.
unbleached all-purpose flour
low fat or non fat
light, soft spread (such as, I Can't Believe It's Not Butter - Light)
Preheat oven to 325℉ (160℃). Grease and lightly flour 8½ inch x 8½ inch loaf pan.
Combine the flour, baking powder and salt in a medium bowl; set aside.
Combine the yogurt, orange juice and vanilla extract in a small bowl; set aside.
In bowl of stand mixer, combine the sugar, orange zest and margarine; beat on medium-high speed until light and fluffy, about 2 to 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.
Pour/spoon batter into prepared pan.
Bake 55 minutes, or until lightly browned and toothpick tests clean.
Cool in pan for 10 minutes. Remove from pan and cool completely on wire rack.
For Orange Icing:
Combine the confectioner's sugar with the orange juice, adding more, if necessary to thin.