Beat first 3 ingredients at medium speed of a mixer until well-blended (about 5 minutes). Add eggs and egg white, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 tablespoons flour and blueberries in a small bowl, and toss well. Combine remaining flour, baking powder, baking soda, and salt. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture. Fold in blueberry mixture and vanilla; pour cake batter into a 10-inch tube pan coated with cooking spray. Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.
Cool cake in pan 10 minutes; remove from pan. Combine powdered sugar and lemon juice in a small bowl; drizzle over warm cake. Cut with a serrated knife.
This is by far the best pound cake I've ever made. This is in my favorite cake section. You must make this! My oven cooks hot, so I'll shorten the cooking time for better end results next time...but still awesome :)
Like other reviewers, I have made this cake since it was first published in 1998. It is great for my small two-person family since it freezes so well. We keep half for the week and then freeze the rest for later. Great with a cup of chamomile tea.
I lost my clipping from the magazine and was so glad to find the recipe on-line - it's a keeper! I use wild huckleberries (western Montana) that are full of flavor. The elegance of this cake belies it's simple ingredients. The lemon yogurt enhances the flavor of the berries and insures the cake stays moist. The light lemon glaze adds just enough zest! I follow the recipe exactly but use a 'light' (low sugar) version of yogurt.
I made this pound cake and it was truly sinful! I mistakingly used the entire 8 oz carton of cream cheese, and it came out wonderfully. It is very moist, not too dense, and perfect on the sweetness factor. I recommend this 100 times!
I make this a few times every year and it is always a hit. I've adapted it along the road adding 1 tablespoon of Lemon zest and not worrying about having lemon yoghurt on hand. Also increased the glaze to 1/2 cup lemon juice to one cup regular sugar; I'm not of fan of powdered sugar and the replacement reduces that chalk like feel/taste. It is worth of a special occasion or treating your family.
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