Photo of Lemon-raspberry pound cake by WW

Lemon-raspberry pound cake

Total Time
1 hr 5 min
25 min
40 min
While this pound cake may have gotten slimmed down, it is still appropriately buttery and delicious. The trick was using less butter—we are not even close to using the one pound of butter this recipe traditionally calls for—and trimming the sugar. Instead, this pound cake gets its sweet flavor and brightness from freshly grated lemon zest and raspberries. We’ve called for frozen berries here, which do not need to be thawed before use. They are convenient, and they also do not bleed their color into the batter. We opted for cake flour in this recipe. It is a delicate, finely milled flour that has a low protein content, which creates cakes with a tender texture and a nice rise.


Cooking spray

2 spray(s), or enough to coat pan

Cake flour

2¼ cup(s), sifted

Baking powder

1 tsp

Baking soda

½ tsp

Table salt

½ tsp

Unsalted butter

5 Tbsp, softened


1 cup(s)


1 large egg(s)

Egg whites

2 large

Vanilla extract

1 tsp

Lemon zest

1 tsp, 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 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.