Luscious Vanilla Pound Cake (with Strawberry Variation)

"Using Equal Sugar Lite and yogurt, it's a health benefit with a calorie reduction. try using strawberry yogurt! In Taiwan, you can get yogurt with konnyaku mixed in! mmm... so buttery, but lite! I used strawberry yogurt and I omitted the almond extract. recipe copied from"
photo by PaulaG photo by PaulaG
photo by PaulaG
photo by PaulaG photo by PaulaG
Ready In:
1hr 15mins




  • Combine baking mix, cornstarch, Equal Sugar Lite in mixing bowl.
  • Mix in yogurt, melted butter, milk, eggs and flavorings until well blended.
  • Spoon mixture into a 9 or 12-cup Bundt® cake pan or a 9 x 5-inch loaf pan well-sprayed with non-stick cooking spray.
  • Bake in preheated 350°F oven 45 to 50 minutes or until wooden pick inserted in center comes out clean.
  • Let cool in pan 10 minutes.
  • Carefully remove cake from pan and cool completely on wire rack.

Questions & Replies

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  1. PaulaG
    This gets 5 stars for ease of preparation alone. I used a combination of Splenda granular and sugar. The yogurt was plain yogurt with an extra measure of vanilla extract added. The recipe was reduced by half and baked in 2 mini loaf pans--one for now and one went into the freezer for later. I made this in order to make recipe #122728.
  2. Food4Life
    I'm looking forward to trying this.
  3. jeff.
    Fantastic taste! Minus one star, though, because the batter rose up against it's oppressive baking master and spilled itself all over the floor of my oven :(
  4. Andrea in NH
    This is a moist and dense cake. We're trying to eat heathier and this fit the bill nicely. Followed the recipe to a tee and served it with sliced strawberries. I'll add this to my recipe to make for our diabetic friends.
  5. Annie M.
    My mom loved it and she is the diabetic. I would not neccesarily have called this a "pound" cake because it doesn't have the same texture. Also, I used Splenda's baking blend instead of equal and the ratio's must be different because it was too sweet in my opinion. I am going to try this again and check next time. I had a hard time getting it out of the bundt pan, but that could be my technique rather than the recipe itself. I think it needs some tweeking to be fantastic but is definitly worth building on.


  1. darthlaurie
    Yummy! Not too sweet. I used 3/4 C Splenda and 3/4 C sugar and oil instead of butter since that's all I had. Thanks for the simple recipe!


Sweet Sixteen! Two years until college. looking back, I started to have an interest for cooking two summers ago! I've had successes, and failures with cooking! That's the fun of cooking! You try until you find what your tastebuds want. OK here's what I'm gonna make in 2006 1. Black sesame desserts 2. Banana desserts 3. sweet potato desserts 4. use okara 5. green tea dishes (that are exotic)
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