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Lemon Blackberry Pound Cake

Posted on March 5, 2013 by Webdev


  • 1-1/2 cups gf flour
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1-1/2 cups sugar
  • 1 stick Earth Balance
  • 1/4 cup solid vegetable shortening
  • 3 eggs
  • 1/2 cup soy milk
  • 3 Tablespoons lemon juice
  • 1 Tablespoon lemon zest
  • 2 cups fresh strawberries, halved
  • 1/8 cup sugar


Preheat oven to 325 degrees F. Grease and flour a loaf pan and line the bottom with wax or parchment paper. Sift flour, baking powder and salt into a medium bowl. In a large bowl, beat half the sugar, Earth Balance and shortening until blended. Add eggs one at a time beating after each addition. Beat in dry ingredients in alternation with soy milk in 3 additons. Beat in lemon juice and zest. Pour batter into prepared pan and bake for 55 minutes or until an inserted toothpick comes out clean. Let the cake cool in the pan for 15 minutes. Turn onto a rack to cool completely. Combine strawberries with remaining sugar and let sit until cake is cool, then slice cake and top with berries.


Earth Balance is an excellent butter substitute.


Posted in: Recipes & Cooking

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