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    You are in: Home / Recipes / Lemon Pound Cake With Mixed Berries Recipe
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    Lemon Pound Cake With Mixed Berries

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    20 mins

    45 mins

    Nancy's Pantry's Note:

    Pound cake is so under-utilized in my humble opinion. It is so delicious with fruit toppings and in this case, a dollop of vanilla yogurt. Recipe is from Cooking Light Magazine.

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    Ingredients:

    Servings:

    Units: US | Metric

    Cake

    Topping

    Directions:

    1. 1
      Preheat oven to 350 degrees F. Coat an 8 x 4 inch loaf pan with cooking spray; dust with 2 teaspoons flour.
    2. 2
      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.
    3. 3
      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 degrees 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.
    4. 4
      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.

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    Nutritional Facts for Lemon Pound Cake With Mixed Berries

    Serving Size: 1 (155 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 284.4
     
    Calories from Fat 81
    28%
    Total Fat 9.0 g
    13%
    Saturated Fat 5.3 g
    26%
    Cholesterol 45.4 mg
    15%
    Sodium 127.7 mg
    5%
    Total Carbohydrate 46.1 g
    15%
    Dietary Fiber 2.5 g
    10%
    Sugars 31.2 g
    125%
    Protein 5.7 g
    11%

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