Total Time
50mins
Prep 20 mins
Cook 30 mins

From BHG. I replaced some of the sugar with Splenda. This was supposed to make 10 servings, but a 9 inch round pan is only 4-6 servings in our dessert loving house!

Ingredients Nutrition

Directions

  1. Lightly coat a 9x1-1/2-inch round baking pan with cooking spray; set aside.
  2. In a medium bowl stir together the flour, baking powder, lemon peel, and baking soda, set aside.
  3. In a medium mixing bowl beat the 1/4 cup granulated sugar and 1/2 cup Splenda and butter with an electric mixer on medium to high speed until combined.
  4. Add the 1/4 cup egg whites and the vanilla. Beat on low to medium speed for 1 minute. Alternately add the flour mixture and buttermilk to the egg mixture, beating just until combined after each addition. Pour into prepared pan.
  5. In a small mixing bowl beat the cream cheese and the 1/4 cup Splenda on medium to high speed until combined. Add the 2 tablespoons egg product. Beat until combined. Arrange the 1 cup raspberries over the batter in the pan. Pour the cream cheese mixture over all.
  6. Bake in a 375 degree F oven for 30 to 35 minutes or until a wooden toothpick inserted near center comes out clean. Cool slightly on wire rack. Serve warm. If desired, top with additional fruit. Sprinkle with powdered sugar.

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