Monday, August 18, 2008
Low-Fat Pound Cake with Fresh Berries
One night, last week, I had a craving for angel food cake with fresh berries. I had a carton of blueberries in the refrigerator, so they were calling my name. I didn't have a dozen eggs, which you need for angel food cake, so I thought I would try to find a low fat pound cake recipe. I stumbled upon this recipe on Cooking Light's website, Lemon Pound Cake with Mixed Berries.I didn't have any lemons or yogurt, so I altered it just a bit. The end result was a pound cake that tasted just like an angel food cake. It really was quite yummy.
2 tsp all-purpose flour
1 cup unbleached all-purpose flour
1/4 tsp. baking powder
1/4 tsp. salt
2/3 c. sugar
1/3 c. unsalted butter, softened
2 large egg whites
1 large egg
1/4 tsp. almond extract
1/2 tsp. vanilla extract
1/4 cup. low-fat sour cream
Preheat oven to 350 degrees. Grease and flour one 8 x 4 inch loaf pan with cooking spray/flour. Cream butter and sugar in a mixer bowl until fluffy. Add egg whites and egg, beating well. Beat in almond and vanilla extract and sour cream. Mix together the flour, baking powder and salt. Add to the butter/egg mixture and beat well. Pour batter into loaf pan. Bake for 45 minutes, or until a toothpick inserted in the middle comes out clean. Cool in pan on wire rack for 10 minutes (this will release it from the pan- I learned this lesson the hard way). Top with berries coated in a little sugar and a spoonful of whipped cream. So yummy and light!