Pound Cake

1/2 cup Earth Balance margarine, softened
1 cup sugar
1/2 cup silken tofu
1/2 cup soy yogurt
1/4 cup soymilk
1 tsp vanilla extract
2 -1/2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
Possible Additions:  2 cups blueberries or other berries (fresh or frozen) or 1 cup chocolate chips

Preheat oven at 350 degrees F. Grease a bundt pan. Blend silken tofu, soy yogurt, soymilk, and vanilla together. In another bowl sift together the flour, baking powder, baking soda and salt; set aside.

Cream the butter and sugar in a large bowl until it’s light and fluffy. To this mixture add the liquid ingredients in 3 passes, mixing well after each pass. Add in the dry ingredients and blend well. Fold in the berries or chocolate chips if using.

Pour the batter into the prepared pan and bake for about 60 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove the pan from the oven and let it cool briefly in the pan on a wire rack.

Empty the cake onto the wire rack to cool completely. If you don’t have a bundt pan, use a 13×9 inch pan instead and bake for about 35-45 minutes.