Lemon-Raspberry Pound Cake
(from salonx’s recipe box)
Wow! Buttery-tasting pound cake without all the guilt! We omitted lots of fat and sugar and added the sweet and tart flavors of lemon and raspberry.
Now POINTS® Value: 6
Level of Difficulty: Moderate
Source: weightwatchers.com
Prep time: 25 minutes
Cook time: 40 minutes
Serves 10 people
Categories: Dessert
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 cup 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
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Preheat oven to 350ºF. Coat a 6-cup tube pan or Bundt pan with cooking spray.
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Sift together flour, baking powder, baking soda and salt; set aside.
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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.
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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.
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We renovated Lemon-Raspberry Pound Cake by:
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Using considerably less butter than normal.
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Opting for nonfat yogurt instead of the full-fat variety, and using it to replace most of the butter.
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Coating the pan with cooking spray instead of butter.
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Cutting back on sugar and replacing the sweetness with natural flavors.