Weight Watchers Lemon-Raspberry Pound Cake

• 2 cups all-purpose flour
• 2 grated lemons, zest of
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon ground allspice
• 6 tablespoons unsalted butter, softened
• 1 teaspoon vanilla
• 1 1/4 cups granulated sugar
• 2/3 cup egg substitute
• 1/2 cup light sour cream, room temperature
• 1 cup fresh raspberry

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

flour, lemons, baking powder, baking soda, salt, ground allspice, unsalted butter, vanilla, sugar, egg substitute, light sour cream, fresh raspberry

Taken from www.food.com/recipe/weight-watchers-lemon-raspberry-pound-cake-486205 (may not work)