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
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.
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.
NV Solera Cream Sherry
The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.