Lemon Pound Cake with Mixed Berries
Cake:
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
Topping:
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
Preheat oven to 350 degrees.
Coat an 8 x 4-inch loaf pan with cooking spray; dust with 2
teaspoons flour.
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.
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.
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. Yield: 8 servings
CALORIES 286(28% from fat); FAT 9g(sat 5.3g,mono 2.6g,poly 0.5g);
PROTEIN 5.8g; CHOLESTEROL 49mg; CALCIUM 92mg; SODIUM 141mg; FIBER
2.8g; IRON 1.2mg; CARBOHYDRATE 46.7g
