A lower calorie version of an old favorite.
Preheat oven to 350 degrees.
Coat a 6-cup tube pan or bundt pan with cooking spray
Sift flour, baking powder, baking soda, and salt together, and set aside.
In a large mixing bowl, beat butter until creamy.
Gradually beat in egg, egg whites, vanilla, and lemon zest.
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 toothpick inserted near center comes out clean -- about 30-40 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.
Shared by NARBA member Marie Smith of Nokesville, Virginia at our 2016 conference. She says it is a Weight Watchers recipe.
Ingredients
Directions
Preheat oven to 350 degrees.
Coat a 6-cup tube pan or bundt pan with cooking spray
Sift flour, baking powder, baking soda, and salt together, and set aside.
In a large mixing bowl, beat butter until creamy.
Gradually beat in egg, egg whites, vanilla, and lemon zest.
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 toothpick inserted near center comes out clean -- about 30-40 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.
