Lemon Pound Cake With Mixed Berries

• Cake:
• Cooking spray
• 2 teaspoons all-purpose flour
• 1 cup all-purpose flour
• 1/4 teaspoon baking powder
• 2/3 cup sugar
• 1/3 cup butter, softened
• 2 large egg whites
• 1 large egg
• 1 teaspoon grated lemon rind
• 1 teaspoon lemon extract
• 1/4 cup vanilla low-fat yogurt
• Topping:
• 1 cup sliced strawberries
• 1/2 cup fresh blueberries or blackberries
• 1 (10-ounce) package frozen raspberries in light syrup, thawed and undrained
• 1 cup vanilla low-fat yogurt

1. Preheat oven to 350u0b0.
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. Combine 1 cup flour and baking powder, stirring with a whisk; set aside.
4. Place sugar and butter in a large bowl; beat with a mixer at high speed until fluffy (about 2 minutes). Add egg whites and egg, beating well after each addition. Beat in rind and extract. 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. Bake at 350u0b0 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.
5. To prepare topping, combine berries, tossing well. Cut cake into 8 slices. Top each cake slice with 1/4 cup berry mixture and 2 tablespoons yogurt.

cooking spray, flour, flour, baking powder, sugar, butter, egg whites, egg, lemon rind, lemon, vanilla lowfat yogurt, topping, strawberries, fresh blueberries, frozen raspberries, vanilla lowfat yogurt

Taken from www.myrecipes.com/recipe/lemon-pound-cake-with-mixed-berries (may not work)