Draper says she will never reveal the original recipe for her grandmother Alice Walker's lemon pound cake, but her lighter variation pays tribute to it. Use any combination of berries you like for the topping.
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
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
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.