Lemon-Raspberry Pound Cake

Lemon-Raspberry Pound Cake

4 of 5 (2)
member ratings
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


from WW - 4 pts per serving from WW - 4 pts per serving
Number of Servings: 10


    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.

TAGS:  Desserts |

Member Ratings For This Recipe

  • no profile photo

    Tasty treat. - 7/1/20

  • no profile photo

    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

  • no profile photo

    Is one tablespoon sugar right, looks like a good compromise on butter using yogurt. would like to try - 4/20/20