Weight Watchers Lemon-Raspberry Pound Cake

"I got this from Weight Watchers magazine. It has 6 PointsPlus value for 1/12 of a cake serving."
 
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Ready In:
1hr 40mins
Ingredients:
12
Serves:
12
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ingredients

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directions

  • Preheat oven to 350 degrees. Spray 4 1/2 x 8 1/2 inch loaf pan with nonstick spray.
  • Whisk 2 cups flour, grated zest of lemons, baking powder, baking soda and salt and ground allspice in bowl.
  • With electric mixer on medium speed, beat softened butter and vanilla 1 minute.
  • Gradually add sugar and beat until light and fluffy, 4 minutes.
  • At low speed, gradually beat in 2/3 cup egg substitute.
  • Alternately add flour mixture and 1/2 cup light sour cream, beginning and ending with flour mixture, and beating just until blended.
  • Gently fold in fresh raspberries.
  • Scrape batter into pan; spread evenly.
  • Bake until toothpick inserted into center comes out clean, 1 hour, 10 minutes.
  • Cool in pan on rack 10 minutes.
  • Remove cake from pan and cool completely on rack.

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RECIPE SUBMITTED BY

I want to thank all of you who review the recipes I post - good or bad. It's always good to get feedback and helpful tips and I really appreciate them all! I try to send a note when someone reviews one of my recipes, but I don't always get the chance. Please know that I really enjoy reading the reviews. I also love all the photos everyone posts, too! Thanks so much. Happy Cooking!
 
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