Blackberry Pound Cake

Silk
Indulge yourself with this delicious and soft blackberry pound cake, which is topped with a cheese glaze that gives the final touch to this spectacular cake. Additionally, this pound cake recipe is gluten-free and lactose-free thanks to Silk Fresh, which contains no sugar and provides 50% more calcium than cow's milk.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 1 cup wheat flour
  • 1 1/2 cups almond flour
  • 1 teaspoon baking powder
  • 3 tablespoons monk fruit
  • 1/2 teaspoons salt
  • 3/4 cups butter, at room temperature
  • 2 eggs
  • 1 cup Silk® Soya without sugar/Monk fruit
  • 1/2 cups plain Greek yogurt
  • 1 tablespoon lemon zest
  • 1 1/2 cups blueberries
  • 1/2 cups cream cheese, for the glaze
  • 1/4 cups icing sugar, for the glaze
  • 3 tablespoons Silk® Soya without sugar/Monk fruit, for the glaze
  • blueberries, for decorating
  • yellow lemon twist, for decorating
Preparation
1h 10 mins
45 mins
Low
  • Sift the wheat flour, almond flour, baking powder, monk fruit, and salt through a sieve. Set aside.
  • Soften the butter in a mixing bowl using a paddle attachment, then add the eggs one by one, Silk® Unsweetened Soy/Monk Fruit, Greek yogurt, and lemon zest. Beat until you achieve a smooth and homogeneous mixture. Next, gradually add the dry ingredients and continue beating for 5 minutes or until well integrated. Finally, add the blackberries and mix with a spoon.
  • Pour the previous preparation into a pre-floured and greased mold and bake at 180 °C for 45 minutes. Let it cool and unmold.
  • For the glaze: Mix the cream cheese with the powdered sugar and Silk® Unsweetened Soy/Monk Fruit in a bowl until well combined and obtain a semi-thick glaze consistency.
  • Cover the blackberry pound cake with the glaze and decorate with blueberries and a twist of lemon.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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