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Weight Watchers Lemon-Raspberry Pound Cake

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“I got this from Weight Watchers magazine. It has 6 PointsPlus value for 1/12 of a cake serving.”
1hr 40mins

Ingredients Nutrition


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

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