Pound One Out.

This is not meant to be a sexual innuendo....get your mind out of the gutter, mister.

We went on a float trip about two weeks ago to the Buffalo River in Arkansas. Floating is still a new thing to me, as I had never been on a float trip until I came to St. Louis, and now I seem to go on a few every summer.

I love float trips for two simple reasons: sun and beer.  I enjoy getting tan, but the only problem is my tan usually is the color red and provides quite a bit of pain in the aftermath.

But float trips also provide an opportunity to make new things to bring. In previous years I've made S'more bars and cheesecake brownies, this time though I decided to make a Vanilla Poundcake. Who doesn't love Strawberry Shortcake in the middle of summer?

If you say you don't you're lying because you want people to think your cool.....come on, it's not that girly of a dessert. It's very basic, yes, however, it is also incredibly refreshing with a fresh scoop of ice cream.

Oh, and a plus with this specific recipe, it is actually on the Weight Watchers point menu. Only worth about 7 points for each slice. I'm not on Weight Watchers nor an expert on it, but that seems rather healthy in comparison to many of the other pound cake recipes I've seen.

Vanilla Poundcake
Ingredients:
2 large eggs + 3 egg whites
2 1/2 tsp vanilla extract

1 tsp almond extract (I omitted this, I hate the flavor of almond in baked goods)
8 ounces reduced fat cream cheese, softened
3 1/2 tbsp butter, softened
1 1/3 cup sugar
3/4 tsp baking powder
1/4 tsp salt
1 3/4 cup all-pupose flour










1. Preheat oven to 350 degrees and coat a 9 inch loaf pan with cooking spray and set aside.

2.  In a bowl, whisk together eggs, egg whites, vanilla, and almond extract (if you decide to use it); set aside








3. In a large mixing bowl, cream together cream cheese and butter until well blended.

4. Beat in sugar, baking powder, and salt until blended.

5. Beat in flour and egg mixture alternately little by little, ending with the flour.

6. Pour batter into pan and bake 55-65 minutes or until 

toothpick comes out clean.

7. Cool on a wire rack completely until cutting into 12 slices.

So the only problem was that we didn't actually eat this on our float trip. We all got a little, ahem, drunk and tired and didn't end up breaking into this. Oh well. 

No worries, though, I brought it home though and had a few slices of it. Although I had it just plain by itself with no strawberries. I can say it is a rather delicious breakfast with a glass of milk. 

But I do think I needed to cook it a little longer to have the inside be a little more "bread" like. 

Next time I make this, strawberries and ice cream will be the toppers. 

Pound it...and enjoy!