Lemon-Raspberry Pound Cake

Ingredients

• 2 serving cooking spray (5 one-second sprays), 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
• 2 large egg whites
• 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

1. Preheat oven to 350ºF. Coat a 6-cup tube pan or Bundt pan with cooking spray.
2. Sift together flour, baking powder, baking soda and salt; set aside.
3. 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.
4. 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.

POINTS | 6
Servings | 10