Lemon Pound Cake With Mixed Berries Recipe

Name: Lemon Pound Cake With Mixed Berries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat oven to 350u00b0.
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 350u00b0 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.

730

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Cake:, Cooking spray, 2 teaspoons all-purpose flour, 1 cup all-purpose flour, and more.

Yes, Lemon Pound Cake With Mixed Berries falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lemon Pound Cake With Mixed Berries

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions