Whole Wheat Yogurt Pound Cake
|Butter/Margarine||1 Cup (16 tbs), softened|
|Firmly packed brown sugar||2 Cup (32 tbs)|
|Grated orange peel||1 Teaspoon|
|Whole wheat flour||2 Cup (32 tbs)|
|Wheat germ||1⁄4 Cup (4 tbs)|
|Baking soda||1⁄4 Teaspoon|
|Orange yogurt/Plain yogurt||1 Cup (16 tbs)|
|Cereal||1⁄2 Cup (8 tbs)|
With an electric mixer, beat together butter and sugar until creamy.
Beat in orange peel and vanilla.
Add eggs, one at a time, beating well after each addition.
In another bowl, stir together whole wheat flour, wheat germ, baking soda, and salt.
Add to butter mixture alternately with yogurt, mixing well after each addition.
Pour batter into a greased and flour dusted pan.
Bake in a 325° oven until a wooden pick inserted in center comes out clean (about 1 hour).
Cool in pan on rack.