Lemon Pound Cake With Mixed Berries

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 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 lemon rind, grated
• 1 teaspoon lemon extract
• 1/4 cup low-fat vanilla yogurt
• 1 cup strawberry, sliced
• 1/3 cup fresh blueberries
• 1 (10 ounce) package frozen raspberries, in syrup (thawed and undrained)
• 1 cup low-fat vanilla yogurt

Recipe

• 1 preheat oven to 350 degrees f. coat an 8 x 4 inch loaf pan with cooking spray; dust with 2 teaspoons flour.
• 2 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.
• 3 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 degrees 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.
• 4 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.