Lemon Blueberry Pound Cake2020-07-01T15:48:40-04:00

Home Forums July 4th Recipes Lemon Blueberry Pound Cake

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    • AvatarThe Quacker Factory
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      Post count: 238

      Lemon Blueberry Pound Cake

      Recipe By : Cooking Light
      Serving Size : 16 Preparation Time :0:00
      Categories : Cake Desserts
      July/Aug ’98
      Serving Size: 1 slice
      Per serving: 275 Calories (kcal); 5g Total Fat; (17% calories from fat); 5g Protein; 52g Carbohydrate; 40mg Cholesterol; 280mg Sodium
      Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 2 Other Carbohydrates

      INGREDIENTS:

      2 cups granulated sugar
      1/2 cup light butter
      1/2 (8-ounce) package 1/3 less-fat cream cheese — softened
      3 large eggs
      1 large egg white
      3 cups all-purpose flour — divided
      2 cups fresh or frozen blueberries
      1 teaspoon baking powder
      1/2 teaspoon baking soda
      1/2 teaspoon salt
      1 (8-ounce) carton lemon low-fat yogurt
      2 teaspoons vanilla extract
      Cooking spray
      1/2 cup powdered sugar
      4 teaspoons lemon juice

      INSTRUCTIONS:

      -Preheat oven to 350.
      -Beat first 3 ingredients at medium speed of a mixer until well-blended (about 5 minutes). A
      -dd 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.

      (This recipe was acquired from cookinglight.com)

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