Weight Watchers Lemon Raspberry Pound Cake Recipes

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LEMON AND RASPBERRY POUND CAKE



Lemon and Raspberry Pound Cake image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 3h

Yield 8 servings

Number Of Ingredients 11

One 6-ounce container fresh raspberries
1 1/2 cups granulated sugar
1 1/2 sticks (12 tablespoons) unsalted butter, plus more for buttering the pan
3 large eggs
1 1/2 cups all-purpose flour, plus more for flouring the pan
1/2 cup lemonade
1/4 teaspoon kosher salt
1 tablespoon lemon zest
1 cup powdered sugar, sifted
1 tablespoon lemon zest, left out to dry for 30 minutes, plus juice of 1/2 lemon
Pinch kosher salt

Steps:

  • For the cake: Preheat the oven to 325 degrees F. Put the raspberries in a bowl and set aside.
  • In the bowl of an electric mixer fitted with a paddle attachment, cream together the granulated sugar and butter. Add the eggs 1 at a time, mixing after each addition. Turn the mixer to low and gradually add all but 2 tablespoons of the flour (reserve the 2 tablespoons for the raspberries). Add the lemonade and salt and mix until combined. Add the lemon zest and mix. Scrape the bowl.
  • Toss the remaining 2 tablespoons flour with the raspberries in the bowl; this will stop them from sinking. Fold the raspberries into the batter with a spatula.
  • Butter and flour a 9-by-5-inch loaf pan. Pour the batter into the loaf pan and even out the surface. Bake until a toothpick inserted in the center does not come out totally clean but isn't wet with batter either, 1 hour and 15 minutes to 1 hour and 30 minutes. Let the cake sit in the pan for 30 minutes, then carefully turn it out onto a cooling rack set over a baking sheet to cool.
  • For the glaze: Combine the powdered sugar, lemon zest and juice, salt and 2 tablespoons water in a bowl. Gently whisk until thick but pourable, adding a little more water if needed. Drizzle the glaze over the cake and let set.

WEIGHT WATCHERS LEMON-RASPBERRY POUND CAKE



Weight Watchers Lemon-Raspberry Pound Cake image

Make and share this Weight Watchers Lemon-Raspberry Pound Cake recipe from Food.com.

Provided by CookingONTheSide

Categories     Dessert

Time 1h40m

Yield 12 serving(s)

Number Of Ingredients 12

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

Steps:

  • 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.

Nutrition Facts : Calories 233.6, Fat 7, SaturatedFat 4.3, Cholesterol 18.6, Sodium 214.5, Carbohydrate 39.1, Fiber 1.2, Sugar 21.6, Protein 4

LEMON POUND CAKE - WEIGHT WATCHER FRIENDLY



Lemon Pound Cake - Weight Watcher Friendly image

Weekday Wonders. This pound cake can be baked 1 day in advance or frozen for up to 1 month. This cake is Weight Watcher friendly at 7 points per serving

Provided by Abby Girl

Categories     Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 15

2 eggs
1 1/4 cups granulated sugar
1/4 cup lemon juice
1/4 cup vegetable oil
2 ounces light cream cheese, softened
1 tablespoon lemon rind, grated
1 tablespoon poppy seed
1 2/3 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2/3 cup low-fat sour cream
1 ounce light cream cheese, softened
1/2 cup icing sugar
1 tablespoon lemon juice
poppy seed (and or or grated lemon rind)

Steps:

  • Preheat oven to 350. Spray a 9" x 5" loaf pan with cooking spray.
  • Cake: In a food processor in in a large bowl and using an electric mixer, beat eggs, sugar, lemon juice, oil, cream cheese, lemon rind, and poppyseeds until smooth. In another bowl, stir together flour, baking powder and baking soda; into cream cheese mixture, alternately stir flour mixture and sour cream, making three additions of each. Pour into prepared pan.
  • Bake in centre of oven for 45 - 50 minutes or until a tester inserted in centre of cake comes out clean. Remove from pan and cool completely on a wire rack.
  • Icing: In a food processor or in a bowl and using an electric mixer, beat all icing incredients together. Spread over top of cake. Garnish with poppyseeds and/or lemon rind.

Nutrition Facts : Calories 257.2, Fat 9.1, SaturatedFat 2.8, Cholesterol 41.5, Sodium 139.8, Carbohydrate 40.8, Fiber 0.7, Sugar 26.2, Protein 4

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