Dessert

Lemon-Raspberry Pound Cake is for Dessert.

Lemon-Raspberry Pound Cake takes 25 minutes to prepare.

Lemon-Raspberry Pound Cake takes 40 minutes to cook.

Lemon-Raspberry Pound Cake makes 10 servings.

The ingredients for Lemon-Raspberry Pound Cake are:

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)

Here is how you make Lemon-Raspberry Pound Cake:

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: 10Recipe submitted by SparkPeople user JLALANYA.

The nutritional information for Lemon-Raspberry Pound Cake is:

• 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