Weight Watchers Lemon-Raspberry Pound Cake |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 12 |
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I got this from Weight Watchers magazine. It has 6 PointsPlus value for 1/12 of a cake serving. Ingredients:
2 cups all-purpose flour |
2 grated lemons, zest of |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1/4 teaspoon ground allspice |
6 tablespoons unsalted butter, softened |
1 teaspoon vanilla |
1 1/4 cups granulated sugar |
2/3 cup egg substitute |
1/2 cup light sour cream, room temperature |
1 cup fresh raspberry |
Directions:
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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