Vanilla Pound Cake

I was looking for a light dessert to make for Mother's Day (I know... a little late in posting) and came across this fantastic recipe from Weight Watchers. I had never made pound cake so I didn't know quite what to expect. This turned out way better than I was thinking! It was super moist and delicious!

The only change I made was that I didn't have almond extract on hand, so I used a little extra Mexican vanilla extract.

This is a GREAT summer dessert and I think it would be wonderful with blackberries, blueberries or any other fruit.

1 spray(s) cooking spray
2 large egg(s)
3 large egg white(s)
2 1/2 tsp vanilla extract
1 tsp almond extract
8 oz light cream cheese
3 1/2 Tbsp butter
1 1/3 cup(s) sugar
3/4 tsp baking powder
1/4 tsp table salt
1 3/4 cup(s) all-purpose flour

Preheat oven to 350ºF. Coat a 9-inch loaf pan with cooking spray.

In a medium bowl, whisk together eggs, egg whites, vanilla extract and almond extract; set aside.

In a large mixing bowl, using an electric mixer, beat together cream cheese and butter until blended. Beat in sugar, baking powder and salt until blended. Beat in flour and egg mixture, little by little, beginning and ending with flour.

Pour batter into prepared loaf pan and bake until a wooden toothpick inserted in center of cake comes out clean, about 55 to 65 minutes.

Cool cake in pan on a wire rack. Cut into 12 slices and serve.

WW Points per serving: 5 pts (without the berries or Cool Whip)