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
- 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.
POINTS | 6
Servings | 10
Print as 3x5 or 4x6
Copyright © 2001-, Robert F. Hutchison & Terry Muse
Revised: March 29, 2002
URL: http://world_class_recipes.tripod.com
Contact: Terry Muse