Raspberry Pound Cake with Raspberry Icing

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A rich and luscious cake with a delectable icing.

12
Servings

Ingredients

Cake

1 1/4 c flour
1/4 t baking soda
1 3/4 t baking powder
1/4 t salt
3/4 c honey
1/3 c butter (at room temperature)
2 eggs
1 c Stonyfield Organic Low Fat Vanilla Yogurt
2 c raspberries

Icing

2 c powdered sugar
1/4 c butter
1 tube Stonyfield Organic YoKids Berry Squeezer
1/4 c raspberries
Nutrition Information: 

Preparation:

Cake

Step 1

Preheat oven to 375°.

Step 2

Sift dry ingredients together in a small bowl.

Step 3

In a large bowl, cream butter and honey together until smooth.

Step 4

Beat in eggs.

Step 5

Add dry ingredients in to butter mixture in thirds, alternating with the yogurt.

Step 6

Fold in raspberries.

Step 7

Pour batter in greased bundt pan and bake for 35-40 minutes.

Step 8

Cool in pan.

Icing

Step 1

Cream together butter and sugar.

Step 2

Add yogurt and blend until smooth.

Step 3

Frost cooled cake on top and sides.

Step 4

Slice and garnish with raspberries.

Ingredients

Cake

1 1/4 c flour
1/4 t baking soda
1 3/4 t baking powder
1/4 t salt
3/4 c honey
1/3 c butter (at room temperature)
2 eggs
1 c Stonyfield Organic Low Fat Vanilla Yogurt
2 c raspberries

Icing

2 c powdered sugar
1/4 c butter
1 tube Stonyfield Organic YoKids Berry Squeezer
1/4 c raspberries
Nutrition Information: 

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