Bring this delicious pound cake recipe to the table for dessert tonight. The tart lemon juice cuts the richness of the cake and the sweetness of the berries. This pound cake recipe is one for the "keeper" recipe file.
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.
I've made this recipe a number of times over the years and it is always a hit. But yogurt no longer comes in 8 ounce containers and lemon yogurt is getting harder to fine. Therefore, the last time I made this cake, I substituted 1 cup of plain yogurt and one package of instant lemon pudding. Wow did it kick it up a notch! My husband and I both prefer the newer version and I no longer have to run around trying to find lemon yogurt.
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 had to make some substitutions and even forgot the baking powder (huge slap on the forehead!), and it still came out great....moist and delicious. I used regular cream cheese instead of light butter, margarine instead of light butter, forgot the baking powder, added more blueberries, added lemon zest, used fat free lemon yogurt......and great results.
One of the best Cooking Light recipes ever! I don't use dairy, so I substitute soy cream cheese and soy yogurt with 1/4-1/2 teaspoon lemon extract added (in place of the lemon yogurt). Comes out perfect every time. Also travels well...
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.
Love this recipe! I have made it twice, once with the lemon glaze and once using water and powdered sugar to make a plain glaze. I prefer the plain, my husband liked the lemon. Either way it is wonderful.
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 :)
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