Cherry Vanilla Yogurt Pound Cake

 

Ingredients

• 2 cups all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• ½ cup butter, softened
• scant 1 cup sugar
• 4 eggs
• 1 (6 ounces) carton low fat vanilla yogurt
• 1 tsp almond extract
• 1 ½ cup fresh or frozen roughly chopped cherries

Directions

Heat oven to 325°.
In a medium bowl, stir together the flour, the baking powder and salt, set
aside.
In a large mixing bowl at medium speed, beat together the butter and the sugar
until it’s light and fluffy.
Beat in the eggs,the yogurt and extract until well blended.
Reduce mixer speed to low.
Add the flour mixture, ½ cup at a time, beating just until blended.
Fold in the cherries.
Spread evenly in a greased and floured 9×5 x 3-inch loaf pan.
Bake for about 70 minutes,until cake tester inserted near center comes out clean.
Cool on wire rack for 10 minutes.
Remove from pan and cool completely.