Rating: 4.5 stars
18 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 15

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.

Recipe by Cooking Light July 1998

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Recipe Summary

Yield:
16 servings (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

287 calories; calories from fat 19%; fat 6.1g; saturated fat 3.4g; mono fat 1.8g; poly fat 0.4g; protein 5.7g; carbohydrates 53.9g; fiber 1.5g; cholesterol 57mg; iron 1.3mg; sodium 227mg; calcium 50mg.
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