Lemon Raspberry Pound Cake


June 23, 2016

A lower calorie version of an old favorite.



1Preheat oven to 350 degrees.

2Coat a 6-cup tube pan or bundt pan with cooking spray

3Sift flour, baking powder, baking soda, and salt together, and set aside.

4In a large mixing bowl, beat butter until creamy.

5Gradually beat in egg, egg whites, vanilla, and lemon zest.

6Beat in flour mixture and yogurt, alternating each, beginning and ending with flour mixture.

7Fold in raspberries.

8Pour batter into prepared pan and bake until toothpick inserted near center comes out clean -- about 30-40 minutes.

9Cool in pan on a rack for 10 minutes.

10Slide a thin knife around the edges of cake to loosen; invert pan onto rack and cool completely.

Shared by NARBA member Marie Smith of Nokesville, Virginia at our 2016 conference. She says it is a Weight Watchers recipe.