Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Weight Watchers Lemon-Raspberry Pound Cake Recipe
    Lost? Site Map

    Weight Watchers Lemon-Raspberry Pound Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 40 mins

    20 mins

    1 hrs 20 mins

    Lainey6605's Note:

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

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Weight Watchers Lemon-Raspberry Pound Cake

    Serving Size: 1 (83 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 233.6
     
    Calories from Fat 63
    27%
    Total Fat 7.0 g
    10%
    Saturated Fat 4.3 g
    21%
    Cholesterol 18.6 mg
    6%
    Sodium 214.5 mg
    8%
    Total Carbohydrate 39.0 g
    13%
    Dietary Fiber 1.2 g
    4%
    Sugars 21.6 g
    86%
    Protein 4.0 g
    8%

    The following items or measurements are not included:

    lemons, zest of

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites