1 (10-ounce) package frozen raspberries in light syrup, thawed and undrained
1 cup vanilla low-fat yogurt
How to Make It
Preheat oven to 350°.
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.
I made some significant edits to give this the flavor of a full fat recipe I saw and it came out very good. First, use a scant 1 teaspoon of baking soda and the cake will rise beautifully. I swapped light sour cream for yogurt, and used 2 whole eggs. Instead of lemon, I used about 3/4 of a teaspoon of cardamom, 3/4 teaspoon vanilla and 3/4 teaspoon almond extract. I did use an 8 x 4 inch pan. It was done in about 40 minutes. Texture is light and fluffy. It does not have the dense, buttery texture of a regular pound cake, but it has nice texture and great flavor. This is an excellent base recipe. I made it to go with blueberries. It would go nicely with all kinds of fruits. Try this one and don't be afraid to be creative with it.
I made this cake and it was great. Very moist and flavorful. It didn't taste very fattening like it was full of calories and it was very easy to make. I didn't use any berries, I just ate it without and it tasted heavenly.
The case was moist and had a great texture. Not to dry or crumbly. It did come out a little flat in an 8.5 x 5 pan...I wish it would have risen a little more. Maybe 1/4 tsp of baking soda is not enough? I also didnt have any lemon extract so I substituted with the all the zest/rind and juice from one lemon and it taste perfect.
I brought it to work for dessert with the ladies one day, and they raved. I have it three stars because it is a good, solid recipe--however I think the food chemistry proportions may be a little off because it didnt rise like most quick breads.