Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

If you like berries, and light desserts, then try this. Its a light spring/summer dessert my teacher gave me... I like to freeze the remaining 1 cup of berries and instead of garnishing the loaf with it, I pour some whipping cream on it as a nice side dish.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F, and grease and flour a 9"x11" cake pan. (grease normally, then toss about 3 tablespoons inside and shake around until all sides are floured, then discard the remaining flour.)
  2. With an electric mixer beat the cream cheese and half of the sugar together in a large bowl.
  3. Mix in the egg whites and lemon peel. Then in a separate bowl add 1 cup of the flour and baking soda and mix well.
  4. Add this to the cream cheese mixture alternately with sour cream, making sure to mix well after each addition.
  5. Pour the cream cheese mixture into the cake pan. Then toss 2 cups of the berries with left over 1/4 cup sugar and 2 teaspoons of flour on top of the batter.
  6. Now bake it for 40-45 minutes, or until a wooden skewer comes out clean.
  7. Garnish with the remaining cup of berries and dust with icing sugar before serving. You can serve it cold or slightly warm. its a very nice light spring dessert.

Reviews

(2)
Most Helpful

A nice low-fat dessert. I used plain yogurt instead of the fat free sour cream. Served it as suggested and then leftovers were served with strawberries and frozen vanilla yogurt.

PaulaG May 30, 2005

YUM!! I used 2 cups of strawberries and 1 cup of blueberries in this recipe.The loaf turned out nice and moist. It is good either cold or warm. We topped our with a little whipped cream.Thanks for a great recipe!

Tearanii May 22, 2005

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