Still trying to use the plethora of lemons I have! Thought thowing one in a cake would be good idea.
This lightened up version of a dense pound cake is based on a recipe I have been making for years from Cooking Light Magazine in 2005. The low fat cream cheese and yogurt are a great substitute for all the butter that is usually associated with pound cake, and the lemon gives it a light flavor. This can also be cooked in a loaf type pan for a different look.
2 cups sugar
1/3 cup butter or margarine
1/2 cup 1/3 less fat cream cheese (4 oz or half a block)
3 large eggs
2 teaspoons vanilla
3 cups flour
2 cups fresh or frozen blueberries
1 teaspoon grated lemon zest
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 (8 oz) carton low fat lemon yogurt
1/2 cup powdered sugar
4 teaspoons lemon juice
Preheat oven to 350°.
Beat first sugar, butter and cream cheese at medium speed until well-blended (about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 tablespoons flour, lemon zest and blueberries in a small bowl, and toss well.
Into the wet mixture, add flour, baking powder, baking soda and salt. Mix briefly then add yogurt and vanilla. Fold in blueberry mixture gently-or you will have purple cake!
Pour cake batter into a 10 inch tube pan coated well with cooking spray.
Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.
Cool cake in pan 10 minutes; remove from pan. Combine powdered sugar and lemon juice in a small bowl; drizzle over warm cake. Cut with a serrated knife.