Tuesday, July 30, 2013

Lemon Blueberry Poundcake



INGREDIENTS

Cake
  • 1/3 cup butter, softened
  • 4 ounces cream cheese, softened
  • 2 cups sugar
  • 3 eggs
  • 1 egg white
  • 1 tablespoon grated lemon peel
  • 2 teaspoons vanilla extract
  • 2 cups fresh or frozen unsweetened blueberries
  • 3 cups all-purpose flour, divided
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (8 ounces) lemon yogurt

  •  
    Glaze
  • 1-1/2 cups confectioners' sugar
  • 1/4 cup lemon juice

  •  
     
    DIRECTIONS
     
  • Grease and flour a 10-in. fluted tube pan.

  • In a large bowl, cream the butter, cream cheese and sugar until blended.

  • Add eggs and egg white, one at a time, beating well after each addition.

  • Beat in lemon peel and vanilla.

  • Toss blueberries with 2 tablespoons flour.

  • In another bowl, mix the remaining flour with baking powder, baking soda and salt; add to creamed mixture alternately with yogurt, beating after each addition just until combined.

  • Fold in blueberry mixture. 

  • Transfer batter to prepared pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in center comes out clean.

  • Cool in pan 10 minutes before removing to wire rack; cool for 15 minutes.

  • In a small bowl, mix confectioners' sugar and lemon juice until smooth. Gradually brush onto warm cake, about one-third at a time, allowing glaze to soak into cake before adding more. Cake needs to still be warm!




  • NUTRITIONAL FACTS (Cover your eyes!)12 servings per cake: 1 slice equals 434 calories, 10 g fat (6 g saturated fat), 78 mg cholesterol, 281 mg sodium, 80 g carbohydrate, 1 g fiber, 7 g protein.


    Credit: Recipe from Taste of Home
     

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