Summer Lemon Blueberry Raspberry Cake by Tamera
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 214.5
- Total Fat: 5.2 g
- Cholesterol: 29.3 mg
- Sodium: 206.3 mg
- Total Carbs: 39.0 g
- Dietary Fiber: 1.7 g
- Protein: 4.5 g
View full nutritional breakdown of Summer Lemon Blueberry Raspberry Cake by Tamera calories by ingredient
Introduction
Easy recipe, delicious, fresh and a lot lower calorie intake than traditional cake! You won't be disappointed with this summer favorite! Easy recipe, delicious, fresh and a lot lower calorie intake than traditional cake! You won't be disappointed with this summer favorite!Number of Servings: 12
Ingredients
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2 1/4 cup (2.25 cup) Cake Flour, (Softasilk)
1 tsp Baking Powder
1/2 tsp (.5 tsp) Baking Soda
1/2 tsp (0.5 tsp) Salt
5 tbsp (OR 2.5 ounces) Butter, unsalted
1 cup Granulated Sugar
1 large Egg, fresh, whole, raw
2 large Egg white, fresh
1 tsp Vanilla Extract
2 TBSP Lemon, fresh squeezed,
Lemon zest of one lemon
1 scant cup (8 oz) yogurt Greek Gods nonfat plain or lemon
1/2 cup (.5 cup) Blueberries (Wyman's) wild blueberries
1.2 cup (.5 cup) Raspberries fresh or frozen
Tips
Have your cake and eat it too. It's so nice to go to a summer picnic and have dessert that is okay to eat without blowing your calorie intake out of the water! Enjoy this summer indulgence at only 215 calories. (If you want to lemon it up, mix lemon juice with powdered sugar and drizzle it on the top. Make it thick so it doesn't fall off the cake. Use 1 cup confectioners sugar and add 1 Tablespoon of lemon juice at a time until desired thickness. Calories are not counted in the nutrition on this recipe.)
Directions
Preheat oven to 350 degrees.
Spray flute or bundt pan with cooking spray or grease and dust with a little flour if desired.
Measure out the blueberries and raspberries (Or whatever berries you choose in a bowl and lightly dust with flour) set aside.
Place all the dry ingredients including the sugar, flour, powder, soda, salt and lemon zest in Stand mixer.
Mix for about 20 seconds to incorporate it all together.
Cut up the butter into cubes. Add to the dry mix and mix until it resembles course sand.
Mix all the wet ingredients in a bowl and mix well so eggs are incorporated.
Slowly add the wet ingredients to the dry mixer while on low. Mix it well for about 30-60 seconds so it's nice and smooth.
Take stand off mixer and gently fold in the berries. Be sure not to over mix so you don't break up the berries.
Place in bundt pan and bake in middle rack until toothpick comes out clean about 40 minutes.
Place on rack to cool in the pan.
Once cooled in about 15-30 min, insert knife around edges to loosen.
Turn out on dish. It's really good chilled and served with a dollop of canned whipping cream. Refreshing.
Serving Size: 12 servings
Spray flute or bundt pan with cooking spray or grease and dust with a little flour if desired.
Measure out the blueberries and raspberries (Or whatever berries you choose in a bowl and lightly dust with flour) set aside.
Place all the dry ingredients including the sugar, flour, powder, soda, salt and lemon zest in Stand mixer.
Mix for about 20 seconds to incorporate it all together.
Cut up the butter into cubes. Add to the dry mix and mix until it resembles course sand.
Mix all the wet ingredients in a bowl and mix well so eggs are incorporated.
Slowly add the wet ingredients to the dry mixer while on low. Mix it well for about 30-60 seconds so it's nice and smooth.
Take stand off mixer and gently fold in the berries. Be sure not to over mix so you don't break up the berries.
Place in bundt pan and bake in middle rack until toothpick comes out clean about 40 minutes.
Place on rack to cool in the pan.
Once cooled in about 15-30 min, insert knife around edges to loosen.
Turn out on dish. It's really good chilled and served with a dollop of canned whipping cream. Refreshing.
Serving Size: 12 servings