Lemon Raspberry Pound Cake

So, I made this cake as a bundt cake, but judging by the texture when it was done, I’d say it’s really more of a “pound” cake. It’s rather dense, but flavorful. I hope you enjoy it. My kids really liked it.  This is a variation on a recipe i found in cooking light.

Ingredients: 

• 12 oz fresh raspberries
• 1/4 cup granulated sugar
• 1/2 Cup Splenda + 1/2 cup Sugar (or 1 cup splenda baking mix)
• 2 TBSP water, divided
• 1 tbsp corn starch
• 2 cups of all purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup light butter, softened (i use one that’s 50 cal/tbsp)
• 1 1/2  tsp orange extract
• 4 egg whites
• 1 cup of low fat buttermilk
• 1 cup confectioners sugar
• 2-3 tsp water

Directions:

1. 1. Combine raspberries, 1/4 cup granulated sugar, and 1 tablespoon water in a small saucepan. Bring to a boil. Reduce heat, and simmer 5 minutes or until berries break down and mixture thickens slightly, stirring frequently.
2. Place cornstarch in a small bowl; add remaining 1 tablespoon water, stirring until smooth. Add cornstarch mixture to pan; cook 1 minute or until thick. Cool completely.
3. Once the raspberry mixture is cool, use an immersion blender to pulverize the seeds as much as possible.  You can also do this by pouring the mixture into a food processor.
4. Combine flour, baking powder, baking soda, and salt in a bowl, stirring well with a whisk.
5. Place butter, Splenda Baking mix (or 1/2 c splenda/1/2 cup sugar) into a bowl or mixer and beat until smooth and creamy.
6. Stir in Orange extract.
7. Add eggs to sugar mixture, 1 at a time, mixing until all eggs are incorporated.
8. Alternate between flour mixture and buttermilk, adding each one a little at a time to sugar mixture.  Mix batter until everything is well incorporated.
9. Spray your bundt cake with nonstick spray.
10. Spread 1/2 of your cake mixture into the pan and spread it evenly.
11. Pour 1/2 of your raspberry mixture over the top of your cake batter and spread evenly, reserving the other half of the raspberry mixture to top your cake.
12. Pour remaining cake batter over the raspberry layer and smooth the batter so it’s evenly distributed.
13. Bake on 350 for 25-28 minutes, or until a toothpick comes out clean.
14. Remove cake from oven, and cool about 10 minutes. Then remove the cake and turn it out onto a cooling rack.  Cool the cake completely.
15. Combine powdered sugar and 2 tablespoons of water, and whisk it well until all lumps are gone.  add additional water up to 3 tbsp total until glaze reaches desired consistency.
16. Pour glaze evenly over cake and allow glaze to harden a bit (sit about 10 min)
17. Slice cake and serve with a dollop of reserved raspberry sauce on top.

  
Makes 12 servings= 200 calories per slice

appx 5 weight watchers points plus per serving

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