Lemon-Raspberry Pound Cake
13
Points®
Temps total: 1 h 5 min • Préparation: 25 min • Cuisson: 40 min • Portions: 10 • Difficulté: Facile
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.
Ingrédients
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
Sugar
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)
Raspberries
1 cup(s), frozen (keep frozen until ready to use)
Instructions
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.
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