2 servings cooking spray or enough to coat pan
2 1/4 cups cake flour, sifted
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
5 tablespoons unsalted butter, softened
1 cup sugar
1 large egg
2 large egg whites
1 teaspoon vanilla extract
1 teaspoon lemon zest, finely grated
1 cup fat free vanilla yogurt
1 cups raspberries, frozen; keep frozen until ready to use
Preheat oven to 350F. Coat a 6 cup tube pan or Bundt pan with cooking spray. Sift together flour, baking powder, baking soda and salt; set aside. In a large mixing bowl, beat butter until creamy; gradually beat in sugar, about 2 to 3 minutes, until mixture is light in color. Gradually beat in egg, egg whites, extract and lemon peel. Beat in flour mixture and yogurt, alternating each, beginning and ending with flour mixture; fold in raspberries. Pour batter into prepared pan and bake until a wooden toothpick inserted near the center comes out clean, about 30 to 40 minutes. Cool in pan, on a rack, for 10 minutes. Slide a thin knife around the edges of cake to loosen, invert pan onto rack and cool completely; slice into 10 pieces and serve.
Serves 10. 6 points per serving.
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