Lemon-raspberry pound cake
2 spray(s), or enough to coat pan
2¼ cup(s), sifted
5 Tbsp, softened
1 large egg(s)
1 tsp, finely grated (zested)
Fat-free vanilla yogurt
1 cup(s), frozen (keep frozen until ready to use)
- 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.