It’s all about hearts, the symbol of love. I ♥ you, you’re my sweetheart, my heart beats for you, you’re my heartthrob, and without you I’m heartbroken. Celebrate loving and being loved with this mouthwatering heart-healthy dessert. I know it looks indulgent, but it isn’t.
Lemon Pound Cake
2 cups all-purpose flour
1/2 teaspoon baking powder
1-1/3 cup sugar
2/3 cup butter, softened
4 large egg whites
2 large eggs, slightly beaten
2 teaspoons grated lemon zest
2 teaspoon lemon extract
1/2 cup non-fat Greek-style vanilla yogurt*
Preheat oven to 350°. Lightly grease and flour an 8-1/2 x 4-1/2 x 2-3/4-inch loaf pan.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and baking powder, stirring with a whisk; set aside.
Place sugar and softened butter in a large bowl; beat with a mixer at high speed until fluffy (about 2 minutes). Add egg whites and eggs, beating well after each addition. Beat in lemon rind and extract. Add flour mixture and 1/2 cup yogurt alternately to sugar mixture, beginning and ending with flour mixture; mix well after each addition. Spoon batter into prepared pan. Bake at 350° for 40 to 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.
Cut cooled cake into 1/2-inch slices. Using heart-shape cookie cutter, cut heart-shape from each cake slice. Top with fruit and whipped topping. Drizzle with juice from berries, if desired. Makes approx. 15, 1/2-inch slices
Berries ‘n Whipped Topping
1 cup sliced strawberries
1/2 cup raspberries
1 Tablespoon brown sugar
1 cup vanilla low-fat Greek-style yogurt
2 Tablespoons powdered sugar
2 Tablespoons 2% milk
In medium bowl, combine berries and sugar; stir lightly. Chill
Place yogurt, powdered sugar and milk in large bowl; beat with mixer at high speed 2 to 3 minutes until fluffy. Chill.
*NOTES: Cake and Whipped Topping can be made with low-fat Greek-style yogurt, also.
This Lemon Pound Cake is also good sans topping and fruit. It can be sliced and frozen for two months in zip-top freezer bags.