Lemon-raspberry Pound Cake

Ingredients

    2 sprays cooking spray, or enough to coat pan
    2 1/4 cup cake flour, sifted
    1 tsp baking powder
    1/2 tsp baking soda
    1/2 tsp table salt
    5 Tbsp unsalted butter, softened
    1 Tbsp sugar
    1 large egg(s)
    2 large egg white(s)
    1 tsp vanilla extract
    1 tsp lemon zest, finely grated (zested)
    1 cup fat-free vanilla yogurt
    1 cups raspberries, frozen (keep frozen until ready to use)

Description

From WW - 4 Pts Per Serving

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