![Photo of Lemon-raspberry pound cake by WW](https://cmx.weightwatchers.com/assets-proxy/weight-watchers/image/upload/t_WINE_EXTRALARGE/fh4uv1kps0ucramwakdf.jpg?auto=webp&optimize=medium)
Lemon-raspberry pound cake
13
Points®
Total Time
1 hr 5 min
Prep
25 min
Cook
40 min
Serves
10
Difficulty
Moderate
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.
Ingredients
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
Sugar
1 cup(s)
Egg
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)
Raspberries
1 cup(s), frozen (keep frozen until ready to use)