Weight Watchers Lemon-Raspberry Pound Cake - cooking recipe

Ingredients

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

Preparation

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.