Buttermilk Pound Cake - cooking recipe

Ingredients

1 1/2 c. sifted all purpose flour
1/4 tsp. baking powder
1/4 tsp. baking soda
3/8 tsp. salt
1 egg
2 egg whites
1/2 c. low-fat buttermilk
1 1/4 tsp. vanilla
1/4 c. margarine (stick)
1 Tbsp. unsalted butter
1 c. granulated sugar

Preparation

Have all ingredients at room temperature.
Adjust oven racks to divide oven into thirds.
Preheat oven to 325\u00b0.
Spray 5-cup loaf pan, Bundt or tube pan with nonstick cooking spray.
In small bowl, whisk together flour, baking powder, soda and salt; sift together and set aside.
Whisk together egg and egg whites; set aside.
Combine buttermilk and vanilla; set aside.
Cut margarine and butter into 1/4-inch chunks and place in large bowl.
With electric mixer, mix at medium speed until softened, about 1 minute.
Add sugar gradually, beating constantly until smooth, about 3 minutes.
Gradually dribble in beaten eggs, beating at medium-high speed for 2 to 3 minutes.
On low speed, beat in 1/3 of reserved flour mixture, scraping sides of bowl.
On medium-high speed, gradually dribble in 1/2 buttermilk mixture scraping sides of bowl.
On low speed, beat in half the remaining flour mixture scraping sides of bowl.
On low speed, beat in remaining flour mixture until well combined (batter may look slightly curdled). Pour into prepared pan and bake for 35 to 40 minutes in Bundt or tube pan or 65 to 70 minutes in loaf pan or until cake starts to pull away from sides of pan, top is golden brown and toothpick inserted in center comes out clean.
Cool on rack 10 to 15 minutes; invert pan and unmold on rack to cool completely.
Cut into 12 slices.