Brandied Pound Cake

1/2 cup margarine, softened
1 3/4 cups sugar
4 egg whites
1 cup plain nonfat yogurt
1/2 cup brandy
1 1/2 teaspoons vanilla extract
3 cups sifted cake flour
1 teaspoon baking soda
1/4 teaspoon salt
vegetable cooking spray
1 teaspoon powdered sugar

Cream margarine; gradually add the sugar, beating well with an electric mixer set at medium speed. Add egg whites, 2 at a time, beating well after each addition. Combine yogurt, brandy, and vanilla; stir well. Add to creamed mixture, beating well. Combine flour, soda, and salt; gradually add to yogurt mixture, beating an additional minute. Pour batter into a 12-cup bundt pan coated with cooking spray. Bake at 325 degrees F for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes; remove from pan, and cool on a wire rack. Sprinkle powdered sugar over cake.