Photo of Lemon-Raspberry Pound Cake by WW

Lemon-Raspberry Pound Cake

Points® value
Total Time
1 hr 5 min
25 min
40 min
Wow! Buttery-tasting pound cake without all the guilt! We omitted lots of fat and sugar and added the sweet and tart flavours of lemon and raspberry.


Cooking spray

2 spray(s), or enough to coat pan

Cake flour

2¼ cup(s), sifted

Baking powder

1 tsp(s)

Baking soda

½ tsp(s)

Table salt

½ tsp(s)

Unsalted butter

5 tbsp(s), softened


1 cup(s)

Raw egg

1 large

Egg whites

2 serving(s), large

Vanilla extract

1 tsp(s)

Lemon zest

1 tsp(s), finely grated (zested)

Fat-free vanilla yogurt

1 cup(s)


1 cup(s), frozen (keep frozen until ready to use)


  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 colour. 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.