Lemon Yogurt Pound Cake with Blueberries
2 cups sugar or Splenda
1 / 4 cup canola oil
2 tablespoons lemon zest
Juice of 1 lemon
1 egg, lightly beaten
2 egg whites, lightly beaten
1 cup plain non-fat yogurt (or lemon
yogurt)
2 cups all-purpose flour
1 Tablespoon baking powder
1 cup blueberries
1-2 Tablespoons flour (to coat
blueberries)
Non-stick pan coating
Equipment: Mini Cakelette Pans in flower
patterns or 10 cup bundt pan, Electric mixer
Preheat oven to 350 degrees.
In a large bowl, cream sugar, oil, zest
and lemon juice. Add the egg and egg whites and mix
completely. Add yogurt.
Combine flour and baking powder. Slowly
add to above, until well blended.
Add blueberries which have been lightly
coated with 1-2 Tablespoons flour.
Lightly spray cake pan. For Cakelette or
cupcakes, pour batter in pans to
Fill 3 / 4 full.
Bake:
30 minutes for mini cakes
50 minutes for large cake
Or until toothpick comes clean-cake pan
sizes vary so test carefully and adjust baking time
accordingly.
Sprinkle with Confectioners Sugar or add
Cream Cheese Frosting and garnish with edible flowers.
ãBarbara
Seelig Brown
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