Lemon Pound Cake with Mixed Berries

Name: Lemon Pound Cake with Mixed Berries
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 0 teaspoons baking powder; 118 milliliters fresh blueberries or blackberries; 79 milliliters butter, softened; 1 large egg; 2 larges egg whites; 237 milliliters all-purpose flour; 2 teaspoons all-purpose flour; 1 teaspoon lemon extract; 1 teaspoon grated lemon rind; 59 milliliters vanilla low-fat yogurt; 237 milliliters vanilla low-fat yogurt; 283 grams package frozen raspberries in light syrup, thawed and undrained; 237 milliliters sliced strawberries; 158 milliliters sugar

Lemon Pound Cake with Mixed Berries

You can never have too many dessert recipes, so give Lemon Pound Cake with Mixed Berries a try. This recipe makes 8 servings with 347 calories, 5g of protein, and 9g of fat each. This recipe covers 6% of your daily requirements of vitamins and minerals. It is a good option if you're following a vegetarian diet. If you have egg, lemon extract, egg whites, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat oven to 35

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Oven

Coat an 8 x 4-inch loaf pan with cooking spray; dust with 2 teaspoons flour.

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Cooking Spray

All Purpose Flour

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Loaf Pan

Lightly spoon 1 cup flour into a dry measuring cup; level with a knife.

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All Purpose Flour

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Measuring Cup

Knife

Combine 1 cup flour and baking powder, stirring with a whisk; set aside.

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Baking Powder

All Purpose Flour

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Whisk

Place sugar and butter in a large bowl; beat with a mixer at high speed until fluffy (about 2 minutes).

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Butter

Sugar

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Blender

Bowl

Add egg whites and egg, beating well after each addition. Beat in rind and extract.

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Egg Whites

Extract

Beef

Egg

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.

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Yogurt

All Purpose Flour

Sugar

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Frying 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.

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Wire Rack

Oven

Frying Pan

To prepare topping, combine berries, tossing well.

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Berries

Cut cake into 8 slices. Top each cake slice with 1/4 cup berry mixture and 2 tablespoons yogurt.

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Yogurt

Berries

Equipment

Ingredients

Servings:

0teaspoons

baking powder 118milliliters

fresh blueberries or blackberries 79milliliters

butter, softened 1large

egg 2larges

egg whites 237milliliters

all-purpose flour 2teaspoons

all-purpose flour 1teaspoon

lemon extract 1teaspoon

grated lemon rind 59milliliters

vanilla low-fat yogurt 237milliliters

vanilla low-fat yogurt 283grams

package frozen raspberries in light syrup, thawed and undrained 237milliliters

sliced strawberries 158milliliters

sugar

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are great choices for Dessert. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Solera Cream Sherry. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 17 dollars per bottle.