Lemon Pound Cake with Mixed Berries |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Draper says she will never reveal the original recipe for her grandmother Alice Walker's lemon pound cake, but her lighter variation pays tribute to it. Use any combination of berries you like for the topping. 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 grated lemon rind |
1 teaspoon lemon extract |
1/4 cup vanilla low-fat yogurt |
1 cup sliced strawberries |
1/2 cup fresh blueberries or blackberries |
1 (10-ounce) package frozen raspberries in light syrup, thawed and undrained |
1 cup vanilla low-fat yogurt |
Directions:
1. Preheat oven to 350°.
2. Coat an 8 x 4-inch loaf pan with cooking spray; dust with 2 teaspoons flour.
3. 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.
4. 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° 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.
5. 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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