American · Dessert
Light Lemon Pound Cake
A lightened take on classic American pound cake, built on Greek yogurt and a measured hit of oil instead of butter, brightened with lemon zest and juice, and finished with fresh raspberries scattered on top after baking for a tart, fibre-adding contrast to the tender crumb.
$1
12 minsPrep
30 minsCook
42 minsTotal
EasyLevel
Nutrition per serving
295Calories
7.9gProtein
9.9gFat
43.2gCarbs
17.4gSugar
1.9gFiber
398mgSodium
95mgChol
1.9gSat Fat
135mgPotassium
53mgCalcium
2mgIron
0.3mcgVitamin B12
9.3mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Prosecco
local
Iced Tea with Lemon
international
vegetarian
sweet-spot
Instructions
1
Preheat the oven to 170°C (340°F) and line a small loaf tin (roughly 10cm x 15cm) with parchment.
2
Sift the cake flour, baking powder and salt together into a bowl and set aside.
3
In a separate bowl, whisk the egg and sugar together for about 2 minutes until pale and slightly thickened.
4
Whisk in the greek yogurt, vegetable oil, lemon zest, lemon juice and vanilla extract until smooth.
5
Fold the dry ingredients into the wet mixture in two additions, mixing just until no streaks of flour remain.
6
Pour the batter into the prepared tin and smooth the top with a spatula.
7
Bake for 28-32 minutes, until a skewer inserted into the centre comes out clean and the top springs back when pressed.
8
Cool the cake in the tin for 10 minutes, then transfer to a wire rack to cool completely, about 30 minutes.
9
Scatter the fresh halved raspberries over the top just before slicing and serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 60g60g sifted cake flour
- 30g30g sugar white
- 45g45g greek yogurt
- 11 egg, beaten (50g)
- 12g12g vegetable oil
- 8g8g zested lemon
- 10g10g lemon juice
- 3g3g baking powder
- 1g1g salt
- 3g3g vanilla extract
- 40g40g halved raspberry
