Lemon Pound Cake With Mixed Berries |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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Pound cake is so under-utilized in my humble opinion. It is so delicious with fruit toppings and in this case, a dollop of vanilla yogurt. Recipe is from Cooking Light Magazine. Ingredients:
cooking spray |
2 teaspoons all-purpose flour |
1 cup all-purpose flour |
1/4 teaspoon baking powder |
2/3 cup sugar |
1/3 cup butter, softened |
2 large egg whites |
1 large egg |
1 teaspoon lemon rind, grated |
1 teaspoon lemon extract |
1/4 cup low-fat vanilla yogurt |
1 cup strawberry, sliced |
1/3 cup fresh blueberries |
1 (10 ounce) package frozen raspberries, in syrup (thawed and undrained) |
1 cup low-fat vanilla yogurt |
Directions:
1. Preheat oven to 350 degrees F. Coat an 8 x 4 inch loaf pan with cooking spray; dust with 2 teaspoons flour.
2. Lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Combine 1 cup flour and baking powder; stirring with a whisk; set aside.
3. Place sugar and butter in a large bowl; beat with a mixer at high speed until fluffy (about 2 minutes). Add egg whites and egg; beating well after each addition. Beat in rind and extract. Add flour mixture and 1/4 cup yogurt alternately to sugar mixture, beginning and ending with flour mixture; mix well after each addition. Spoon batter into prepared pan. Bake at 350 degrees for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on wire rack; remove from pan. Cool completely on wire rack.
4. To prepare topping; combine berries, tossing well. Cut cake into 8 slices. Top each cake slice with 1/4 cup berry mixture and 2 tablespoons yogurt.
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