Best Weight Watchers Lemon Raspberry Pound Cake Recipes

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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

LEMON-RASPBERRY POUND CAKE



Lemon-Raspberry Pound Cake image

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

Provided by Audrey M

Categories     Dessert

Time 2h

Yield 16 serving(s)

Number Of Ingredients 12

1 1/4 cups seedless raspberry jam
1 1/2 cups whipping cream
3 tablespoons raspberry liqueur
1/2 cup seedless raspberry jam
2 cups butter or 2 cups margarine, softened
2 1/2 cups sugar
8 eggs
3 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon fresh lemon juice
1 1/2 teaspoons lemon extract

Steps:

  • Over medium heat, melt jam in a small saucepan.
  • Once melted, remove from heat and slowly whisk in whipping cream then raspberry liqueur.
  • Place sauce in an airtight container and chill.
  • Preheat oven to 325 degrees.
  • In a small mixing bowl, add 1/2 cup seedless raspberry jam and with an electric mixer blend until smooth; set aside.
  • In a large mixing bowl, cream toether butter and suger.
  • Slowly add one egg at a time.
  • Beating well after each egg is added.
  • In a sifter, combine flour, baking powder and salt.
  • Sift into a medium mixing bowl.
  • Now add dry ingredients to creamed butter mixture.
  • Beat with a mixer until well blended.
  • Beat in lemon juice and lemon extract.
  • Grease a 10 inch tube pan with removable bottom.
  • Pour in half of cake batter.
  • With a spoon, place half of the jam on top of batter.
  • Do this one more time with remaining batter and jam.
  • Gently swirl the batter with a butter knife by pulling up and folding over.
  • Don't go over board.
  • Bale for i hour and 25 minutes to 1 hour and 40 minutes.
  • Check cake for doneness by insterting a toothpick in center of cake.
  • If it comes out clean, the cake is done.
  • Cool cake in pan for 15 minutes.
  • Slowly run a butter knife around edge of cake and then remove from pan.
  • Don't take off bottom yet until cake is cooled completely.
  • Before serving, place about 2 Tablespoons of the raspberry sauce on dessert plate topped with a slice of cake.

Nutrition Facts : Calories 629.1, Fat 34, SaturatedFat 20.5, Cholesterol 197.3, Sodium 266.3, Carbohydrate 75.7, Fiber 1.1, Sugar 48.5, Protein 6.6

WEIGHT WATCHERS VANILLA POUND CAKE



Weight Watchers Vanilla Pound Cake image

This pound cake is sweet, moist and delicious. It will make 12 servings and is 5 points per serving, according to Weight Watchers.

Provided by CookingONTheSide

Categories     Dessert

Time 1h15m

Yield 1 loaf, 12 serving(s)

Number Of Ingredients 11

cooking spray
2 large eggs
3 large egg whites
2 1/2 teaspoons vanilla extract
1 teaspoon almond extract
8 ounces light cream cheese
3 1/2 tablespoons unsalted butter
1 1/3 cups sugar
3/4 teaspoon baking powder
1/4 teaspoon table salt
1 3/4 cups all-purpose flour

Steps:

  • Preheat oven to 350ºF.
  • Coat a 9-inch loaf pan with cooking spray.
  • In a medium bowl, whisk together eggs, egg whites, vanilla extract and almond extract; set aside.
  • In a large mixing bowl, using an electric mixer, beat together cream cheese and butter until blended.
  • Beat in sugar, baking powder and salt until blended.
  • Beat in flour and egg mixture, little by little, beginning and ending with flour.
  • Pour batter into prepared loaf pan and bake until a wooden toothpick inserted in center of cake comes out clean, about 55 to 65 minutes.
  • Cool cake in pan on a wire rack.
  • Cut into 12 slices and serve.
  • Yields 1 slice per serving.

Nutrition Facts : Calories 249.8, Fat 8.7, SaturatedFat 4.8, Cholesterol 53.9, Sodium 161.1, Carbohydrate 37.1, Fiber 0.5, Sugar 23.1, Protein 5.6

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

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