Weight Watchers Lemon-Raspberry Pound Cake

• cups all-purpose flour↗2 cups
• grated lemons, zest of2
• teaspoon baking powder↗1 teaspoon
• teaspoon baking soda↗1⁄2 teaspoon
• teaspoon salt↗1⁄2 teaspoon
• teaspoon ground allspice1⁄4 teaspoon
• tablespoons unsalted butter, softened↗6 tablespoons
• teaspoon vanilla↗1 teaspoon
• cups granulated sugar↗1 1⁄4 cups
• cup egg substitute2⁄3 cup
• cup light sour cream, room temperature↗1⁄2 cup
• cup fresh raspberry↗1 cup

Step-by-step instructions

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.