Lemon Pound Cake with Mixed Berries

Ingredients

• 0.3 teaspoon double-acting baking powder 
• 0.5 cup blueberries fresh
• 0.3 cup butter softened
• 1 large eggs 
• 2 large egg whites 
• 1 cup flour all-purpose
• 2 teaspoons flour all-purpose
• 1 teaspoon lemon extract 
• 1 teaspoon lemon rind grated
• 0.3 cup vanilla yogurt low-fat
• 1 cup vanilla yogurt low-fat
• 10 ounce raspberries in syrup light frozen thawed undrained
• 1 cup strawberries sliced
• 0.7 cup sugar 

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• wire rack
• blender
• loaf pan
• measuring cup

Directions

1. Preheat oven to 35
2. Coat an 8 x 4-inch loaf pan with cooking spray; dust with 2 teaspoons flour.
3. Lightly spoon 1 cup flour into a dry measuring cup; level with a knife.
4. Combine 1 cup flour and baking powder, stirring with a whisk; set aside.
5. Place sugar and butter in a large bowl; beat with a mixer at high speed until fluffy (about 2 minutes).
6. Add egg whites and egg, beating well after each addition. Beat in rind and extract.
7. Add flour mixture and 1/4 cup yogurt alternately to sugar mixture, beginning and ending with flour mixture; mix well after each addition. Spoon batter into prepared pan.
8. Bake at 350 for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on wire rack; remove from pan. Cool completely on wire rack.
9. To prepare topping, combine berries, tossing well.
10. Cut cake into 8 slices. Top each cake slice with 1/4 cup berry mixture and 2 tablespoons yogurt.