Indulge in Lemon-Raspberry Pound Cake Perfection
Picture, if you will, a warm summer evening spent outdoors, with the soft sound of crickets chirping and the sweet scent of fresh raspberries wafting in the air. Now imagine indulging in a slice of Weight Watchers Lemon-Raspberry Pound Cake, its moist crumb bursting with the tangy flavor of lemons and juicy, fresh raspberries. It’s not just a dream – this cake is as real as it gets.
I am thrilled to introduce you to this delectable recipe that is perfect for satisfying your sweet tooth without the added guilt. This light and airy pound cake is deliciously moist and infused with tart raspberry swirls in every bite. It’s an excellent choice whether you’re following the Weight Watchers plan or looking for something healthy to indulge in.
With over 3,000 five-star reviews on the WW website alone, this cake has become a fan favorite for good reason. The recipe is easy to follow and includes simple ingredients that can be found at any grocery store. So let’s dive right in and discover what makes this lemon-raspberry pound cake stand out from all other cake recipes out there. Get ready to fall in love with this irresistible cake!
Why You’ll Love This Recipe
Picture this: a delectable slice of Lemon-Raspberry Pound Cake, moist and tender with a delicate crumb that simply melts in your mouth. Now, imagine that every bite of this scrumptious cake is completely guilt-free! Well, let me tell you my friend, that’s exactly what you’re in for with this Weight Watchers Lemon-Raspberry Pound Cake Recipe.
If you’re someone who’s looking for a dessert that’s both delicious and healthy, then look no further than this pound cake. With its delightful blend of fresh raspberries and zesty lemons, every bite is bursting with flavor. And the best part? You won’t have to sacrifice any of your Weight Watchers points to indulge in it!
This recipe uses ingredient swaps like unsalted butter for regular butter and light sour cream for regular sour cream, making it a healthier version of the traditional pound cake. Furthermore, using egg substitutes instead of whole eggs cuts back on fat and cholesterol without compromising on taste or texture.
Not only is this Lemon-Raspberry Pound Cake Recipe perfect for those watching their weight, but it’s also an ideal dessert for any occasion. Whether you’re hosting a summer barbeque, bringing a dish for a potluck dinner, or just treating yourself to something sweet after dinner – this cake will never disappoint!
So go ahead and give this recipe a try – I guarantee that once you taste it, you’ll love it just as much as I do. Trust me; there’s nothing quite like enjoying a delicious slice of cake without any unnecessary guilt!
Ingredient List
Here’s a rundown of the ingredients you’ll need for this Weight Watchers Lemon-Raspberry Pound Cake Recipe:
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Unsalted butter: This adds richness and flavor to the cake. Be sure to use unsalted butter since the recipe already calls for salt.
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Granulated sugar: Used in the cake batter to make it sweet and delicious.
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Egg substitute: This eliminates the need for whole eggs and lowers the calorie count without sacrificing taste.
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Vanilla: Adds flavor to the batter, making it even more delicious.
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Light sour cream: This ingredient adds moisture to the cake without adding too many calories.
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All-purpose flour: Used as a base ingredient for the recipe.
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Baking powder and baking soda: The rising agents in this recipe that will help your cake rise beautifully.
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Salt and ground allspice: These spices combine to give your cake a wonderful aroma and flavor.
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Lemons: You’ll need the zest of three lemons to add citrusy flavor and aroma to the cake.
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Fresh raspberries: These add a sweet-tart flavor, texture and color variation, so don’t skimp on them!
Note that some substitutions can be made if you don’t find egg substitute or light sour cream in your area. Check out section (5) for more information on substitutions.
The Recipe How-To
Now that we have gathered all the ingredients and prepared them, it’s time to start making our weight watchers lemon-raspberry pound cake.
Steps
Step 1: Preheat Oven
Preheat your oven to 350°F (180°C) with the rack in center position.
Step 2: Prepare the Bundt Pan
Spray a nonstick bundt pan with cooking spray and set it aside.
Step 3: Combine Dry Ingredients
In a bowl, whisk together 2 cups of flour, 2 tsp. of baking powder, 1⁄4 tsp. of baking soda, a pinch of salt, and 1/4 tsp. of ground allspice until smooth.
Step 4: Combine Wet Ingredients
In a separate bowl, whisk together egg substitute, light sour cream, vanilla extract, and 3/4 cup of granulated sugar. Add the wet mixture to the dry ingredients mixture and whisk until well combined.
Step 5: Add Lemon Zest and Juice
Add zest from one lemon, its juice and then 8 oz. of fresh raspberries gently stir the mix in.
Step 6: Pour into Prepared Pan and Add Raspberry Swirl
Pour half of the cake batter into the prepared bundt pan. Spoon raspberry swirl over it; be careful not to let it touch the sides or center tube of the pan.
Pour another layer over the raspberry swirl layer then spoon in another layer of raspberry swirl again; finish by pouring out any leftover batter.
Using a knife or skewer give a gentle swirl for marbling effect.
Step 7: Bake!
Bake for about 45-50 minutes or until a knife inserted into batter comes out clean.
Step 8: Let’s cool down
Once done, remove cake from oven and place on wire rack for 15 minutes to cool.
Step 9: Pour Lemon Glaze
To make the Lemon Glaze, you will need to mix together 1/4 cup lemon juice, 3/4 cups powdered sugar, and 1 tsp of lemon zest until smooth.
Make sure the cake is cooled then pour the glaze generously over the pound cake.
Step 10: Serve!
Let’s finish up serving this baby! Before slicing, let your cake sit for another fifteen minutes. Plate the slices nicely individually and garnish with fresh raspberries or another fruit of your choice.
Enjoy your sweet and tangy weight watchers lemon-raspberry pound cake with only 3 tablespoons of powered sugar per serving, making it a guilt-free dessert!
Substitutions and Variations
What’s a recipe without a little bit of experimentation? Don’t be afraid to swap ingredients or add your own twist to make it truly your own. Here are a few substitutions and variations to try out:
– Sugar-free: Cut down on the sugar by using a sugar substitute like stevia or Splenda. You can also try cutting back on the amount of granulated sugar for a slightly less sweet cake.
– Raspberry swirl: To really amp up the raspberry flavor, swirl some raspberry jam or preserves throughout the batter before baking. Simply drop spoonfuls of jam onto the cake batter and use a toothpick to swirl it in.
– Lemon glaze: For an added pop of lemon flavor, whip up a quick lemon glaze by mixing together powdered sugar and fresh lemon juice. Drizzle it over the top of the cooled cake for a delicious finishing touch.
– Bread pudding: Transform this cake into a decadent bread pudding by tearing the cake into pieces and layering it in a baking dish with fresh raspberries and a rich custard made from eggs, milk, cream, and sugar. Bake until golden brown and serve warm with whipped cream or ice cream.
– Raspberry sour cream coffee cake: Turn this pound cake into a coffee cake by swapping out half of the all-purpose flour for cornmeal, and stirring in 1 cup of fresh raspberries and 1 cup of light sour cream. Add 1 teaspoon of ground cinnamon to the batter for extra warmth and depth of flavor.
Don’t be afraid to play around with different flavor combinations and ingredients to make this recipe truly your own. With so many variations to choose from, you’ll never get bored!
Serving and Pairing
When it comes to serving and pairing the Weight Watchers Lemon-Raspberry Pound Cake, there are a few things to consider. First and foremost, you want to ensure that the cake is fully cooled before cutting and serving. This will help to prevent any accidental crumbling or breaking of the cake.
Once the cake is ready to be served, you can either enjoy a slice as is or dress it up with some additional toppings. One popular option is to add a dollop of light whipped cream or a scoop of vanilla frozen yogurt on top of each slice. This adds some extra creaminess and sweetness to the dish without adding too many additional calories.
For those who prefer a more tart flavor, you might consider pairing the pound cake with some fresh raspberries on top. This not only enhances the natural raspberry flavor in the cake but also adds some additional freshness and texture.
Finally, if you’re looking for a beverage to pair with your cake, you might consider serving it alongside a cup of hot tea or coffee. The warmth of the drink helps to balance out the coolness of the cake while also providing a nice complement to its sweet and lemony flavor profile.
Overall, there are many great options for serving and pairing this delicious Weight Watchers Lemon-Raspberry Pound Cake. Whether you choose to enjoy it as is or dress it up with additional toppings, you’re sure to love its moist texture and delightful flavor combination.
Make-Ahead, Storing and Reheating
Now, let’s talk about how to make this delightful Weight Watchers Lemon-Raspberry Pound Cake recipe ahead of time and store it properly. This makes it perfect for those who don’t have the time to bake it fresh every time they crave its taste.
Firstly, you can make the cake batter up to two days in advance and store it in an airtight container in your fridge. When you’re ready to bake it, let it sit at room temperature for 30 minutes before placing in the oven. This helps the cake rise evenly and ensures that it bakes perfectly.
Once you’ve baked your cake, wait for it to cool completely before storing it. To store your pound cake, wrap it tightly with plastic wrap and refrigerate it for up to 5 days.
If you want to reheat your lemon-raspberry pound cake after refrigerating, cover a slice with a damp paper towel and microwave for 10-15 seconds. Make sure not to over do it as overheating can cause the cake to become dry!
You could also serve your leftover cake sliced and toasted with a scoop of vanilla ice cream or whipped cream on top – a mouth-watering twist to a classic dessert.
Trust me when I say that this lemon-raspberry pound cake tastes just as amazing when reheated as when freshly baked – but be warned, you might end up eating more than planned!
Tips for Perfect Results
Now that you have all the ingredients ready and the recipe instructions outlined, it’s time to focus on the details to ensure that your Lemon-Raspberry Pound Cake turns out perfectly. Here are some tips to keep in mind during the baking process:
1. Room Temperature Ingredients: Take your butter, sour cream, and eggs out of the refrigerator at least an hour before you start baking. This will allow these ingredients to reach room temperature, which is crucial in incorporating air to make the cake rise.
2. Don’t Overmix: While you should mix the ingredients well, over-mixing can cause the cake to become dense and heavy. Once all the ingredients are combined, stop mixing.
3. Measure Carefully: Measuring your ingredients correctly is one of the most important steps in baking. Too much or too little of a specific ingredient can drastically affect the final product’s quality.
4. Use Fresh Ingredients: To achieve desired flavors and texture, use fresh lemon zest and real raspberries.
5. Preheat Your Oven: Preheat your oven to 350 degrees F before getting started with mixing the ingredients for the pound cake. This ensures that the oven is hot enough when it comes time to bake.
6. Bake Time vs Cake Density: If you find that your cake is coming out dense or heavy, this means that you likely need to adjust your baking time. It may take longer than 60 minutes for your cake to be fully cooked in some ovens.
7. Rest Time: Once your cake has finished baking, let it rest inside the pan for at least ten minutes before removing it from the pan onto a wire rack.
By following these tips, you are sure to make a Lemon-Raspberry Pound Cake that is moist, fluffy, and bursting with flavor!
FAQ
Now that you know how to create a tantalizing Lemon-Raspberry Pound Cake that’s perfect for any occasion, it’s time to answer some frequently asked questions about this recipe. Don’t worry; I’ve got you covered. I’ve put together this list of commonly asked questions so that you can achieve the best results possible every time you bake this scrumptious cake. From substitutions and variations to storage tips and more, read through these FAQs to get all the answers you need to start baking like a pro!
What does baking soda do to a pound cake?
When it comes to baking, the proper combination of leavening agents can make all the difference in the finished product. Baking soda will quickly react when it comes into contact with acidic ingredients, producing an immediate leavening effect. On the other hand, baking powder will continue to react with heat throughout the baking process, providing a boost in leavening as the baked goods cook. When used in concert, these two agents can produce optimal leavening for most cake recipes.
What makes pound cake more dense?
If your cake has turned out dense and heavy, it’s probably due to a lack of air incorporated into the batter. This can occur when the sugar and butter aren’t beaten for a sufficient amount of time, or when the flour, sugar, or eggs are mixed in too quickly.
What makes a pound cake not rise?
Getting the right temperature in the oven is crucial when making a cake. The ideal temperature will allow the cake to rise gradually before the structure sets. However, an oven that’s too hot will cause the cake to set too quickly before any air bubbles have formed, while one that’s not hot enough will result in the cake rising too much and then falling in the center before it sets.
Bottom Line
Weight Watchers Lemon-Raspberry Pound Cake Recipe is a must-try recipe for any baking enthusiast. It’s the perfect combination of sweet, tart, and refreshing flavors that will have your taste buds dancing with delight. With a few substitutions, this recipe can even offer a sugar-free or healthy lemon bundt cake version. You’ll love how the fresh raspberry and lemon juice infuse into the batter, making every bite an experience.
This recipe easily adapts to any occasion – whether it’s served as a dessert, snack, or breakfast. A lemon glaze adds an extra layer of tanginess and sweetness, making it ideal for celebrations or casual gatherings. Surprisingly, the recipe calls for some 3 ingredient weight watchers lemon recipes that require only a few minutes of prep time with maximum flavor.
Don’t hesitate to try this delightful rasberry lemon cake mix that has been perfected into a Weight Watchers recipe with less than ten Weight Watchers points per serving. The result is moist, tender cake crumb with just the right amount of weight and density avoiding making the pound cake dense.
In conclusion, this recipe is suitable for anyone looking for light dessert recipes or seeking out healthier desserts that do not sacrifice flavors. It delivers everything you love about pound cakes without all the guilt that comes with baking unhealthy sweets. Whether you are seeking out new dessert recipes or want something to impress family and friends at gatherings, this lemon raspberry pound cake will not disappoint!
Weight Watchers Lemon-Raspberry Pound Cake 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
Instructions
- 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
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.