French · Dessert
Lightened French Pound Cake
A French-style pound cake rebuilt to keep its dense, buttery crumb while cutting the fat load - Greek yogurt stands in for half the butter, the sugar is trimmed, and a scatter of fresh raspberries adds brightness, fibre and colour on top.
$1
15 minsPrep
30 minsCook
55 minsTotal
EasyLevel
Nutrition per serving
265Calories
7.8gProtein
8.4gFat
39.1gCarbs
16.1gSugar
2.1gFiber
432mgSodium
99mgChol
4.4gSat Fat
123mgPotassium
50mgCalcium
1.8mgIron
0.3mcgVitamin B12
6.3mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Chamomile Tea
local
Normandy Cider
international
vegetarian
sweet-spot
Instructions
1
Preheat the oven to 170°C (340°F) and line a small 10cm loaf-style portion of a 10cm/4 inch cake tin with parchment.
2
Beat the softened butter and sugar together with a hand mixer for 2-3 minutes until pale and creamy.
3
Add the egg gradually, beating well between additions, then mix in the Greek yogurt, vanilla extract and lemon zest until smooth.
4
Sift the flour, baking powder and salt together, then fold gently into the wet mixture until just combined - do not overmix.
5
Pour the batter into the prepared tin, smooth the top, and bake for 28-32 minutes until a skewer comes out clean and the top springs back.
6
Cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
7
Once cooled, top each slice with halved fresh raspberries just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.9 oz55g sifted all purpose flour
- 1.4 oz40g greek yogurt
- 7/87/8 eggs, beaten (45g)
- 1 oz28g sugar white
- 0.4 oz12g softened butter
- 0.1 oz3g baking powder
- 0.1 oz3g vanilla extract
- 0.1 oz4g zested lemon
- 0 oz1g salt
- 1.4 oz40g halved raspberry
