Lemon Raspberry Pound Cake

Ingredients 

• 2 1/4 cup cake flour, sifted
• 1 tsp. baking powder
• 1/2 tsp. baking soda    
• 1/2 tsp. salt                                              
• 1 cup sugar
• 5 Tbsp. unsalted butter, softened
• 1 tsp. Watkins Pure Vanilla Extract
• 1 large egg
• 1/2 tsp. Watkins Pure Lemon Extract
• 1 cup fat-free vanilla yogurt
• 1 cup fresh raspberries
• 2 large egg whites

Directions

• Preheat oven to 350F. Coat a 6-cup tube pan or Bundt pan with cooking spray.
• Sift together flour, baking powder and soda, and salt. Set aside.
• In large mixing bowl, beat butter until creamy; gradually beat in sugar until mixture is light in color. Gradually beat in egg, egg whites, vanilla and lemon extract. Beat in flour mixture and yogurt, alternating each, beginning and ending with flour. Fold in raspberries.
• Pour batter into prepared pan and bake about 30 to 40 minutes, or until a toothpick comes out clean. Cool in pan, on a rack, for 10 minutes. Invert pan onto rack and cool completely. Slice and serve.