Blackberry Pound Cake

Name: Blackberry Pound Cake
Prep time: 115 min
Cook time: 45 min
Yield: 8
Cuisine: Internacional
Ingredients: 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

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

Published: 11-10-2022

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.