Lemon-Raspberry Pound Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 sprays cooking spray, or enough to coat pan 2 1/4 cup cake flour, sifted 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp table salt 5 Tbsp unsalted butter, softened 1 Tbsp sugar 1 large egg(s) 2 large egg white(s) 1 tsp vanilla extract 1 tsp lemon zest, finely grated (zested) 1 cup fat-free vanilla yogurt 1 cups raspberries, frozen (keep frozen until ready to use)
Preheat oven to 350ºF. Coat a 6-cup tube pan or Bundt pan with cooking spray.
Sift together flour, baking powder, baking soda and salt; set aside.
In a large mixing bowl, beat butter until creamy; gradually beat in sugar, about 2 to 3 minutes, until mixture is light in color. Gradually beat in egg, egg whites, extract and lemon peel. Beat in flour mixture and yogurt, alternating each, beginning and ending with flour mixture; fold in raspberries.
Pour batter into prepared pan and bake until a wooden toothpick inserted near the center comes out clean, about 30 to 40 minutes. Cool in pan, on a rack, for 10 minutes. Slide a thin knife around the edges of cake to loosen, invert pan onto rack and cool completely; slice into 10 pieces and serve.
Number of Servings: 10
Recipe submitted by SparkPeople user JLALANYA.
Sift together flour, baking powder, baking soda and salt; set aside.
In a large mixing bowl, beat butter until creamy; gradually beat in sugar, about 2 to 3 minutes, until mixture is light in color. Gradually beat in egg, egg whites, extract and lemon peel. Beat in flour mixture and yogurt, alternating each, beginning and ending with flour mixture; fold in raspberries.
Pour batter into prepared pan and bake until a wooden toothpick inserted near the center comes out clean, about 30 to 40 minutes. Cool in pan, on a rack, for 10 minutes. Slide a thin knife around the edges of cake to loosen, invert pan onto rack and cool completely; slice into 10 pieces and serve.
Number of Servings: 10
Recipe submitted by SparkPeople user JLALANYA.
Nutritional Info Amount Per Serving
- Calories: 182.8
- Total Fat: 6.6 g
- Cholesterol: 36.8 mg
- Sodium: 29.0 mg
- Total Carbs: 25.5 g
- Dietary Fiber: 1.6 g
- Protein: 5.2 g
Member Reviews
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PASTA3
I made it w/ wild blueberries & raspberries and it was great. Nice & moist, tasty. I also decreased the yogurt and added a 2 tablespoons lemon juice because I LOVE lemon! This will be a summer goto, great to serve with a little canned redi whip topping. OH No! Original Recipe is 1 cup of sugar! Dang - 5/15/20