New Years Almond Pound Cake (Good Luck Cake

• Vegetarian

• Refrigerated

  • 6 Eggs, large

• Baking & Spices

  • 3 cups All-purpose flour
  • 1 tsp Almond extract
  • 1 tsp Baking powder
  • 1/4 tsp Salt
  • 2 cups Splenda no calorie sweetener, Granulated
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 1/2 cup Almonds

• Dairy

  • 1 cup Butter
  • 1 cup Plain or vanilla greek yogurt, low fat

Found on thereciperebel.com

Description

Ingredients

• ½ cup slivered almonds
• 1 cup butter, room temperature
• 1 cup low fat plain or vanilla Greek yogurt
• 2 cups SPLENDA® No Calorie Sweetener, Granulated
• 6 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 3 cups all purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• Optional: whipped cream to serve

Directions

• Preheat the oven to 325 degrees F and grease a bundt pan well with non stick spray. Sprinkle slivered almonds in the bottom and on the sides of the bundt pan (you can use the spray to keep the almonds on the sides if you want). Set aside.
• In a large bowl with an electric or stand mixer, beat butter until smooth and creamy (I used my whisk attachment for the whole recipe, but you can use a regular beater too). Add yogurt and beat until combined. Add the SPLENDA® and beat until combined.
• With the mixer on low, add eggs one at a time, beating until combined. Add extracts and beat until combined.
• Add the flour, baking powder and salt and mix on low speed just until combined. Pour into prepared bundt pan and bake for 50 minutes or until a toothpick inserted near the center comes out clean.
• Let cool in pan for 10-15 minutes before turning out onto a wire rack to cool to room temperature. Serve with whipped cream and toasted almonds if desired.