Lemon-Raspberry Pound Cake

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Nutritional Info

Servings Per Recipe: 10
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

View full nutritional breakdown of Lemon-Raspberry Pound Cake calories by ingredient

Introduction

from WW - 4 pts per serving from WW - 4 pts per serving

Minutes to Prepare: 25

Minutes to Cook: 40

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)

Directions

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.