Best Weight Watchers Lemon Raspberry Pound Cake Recipes

LEMON-RASPBERRY POUND CAKE

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.

LEMON POUND CAKE - WEIGHT WATCHER FRIENDLY

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.

WEIGHT WATCHERS VANILLA POUND CAKE

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.

WEIGHT WATCHERS LEMON-RASPBERRY POUND CAKE

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.