Weight Watchers Lemon-Raspberry Pound Cake

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READY IN: 1hr 40mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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