Raspberry Pound Cake with Raspberry Icing
A rich and luscious cake with a delectable icing.
Yields: 12 Servings
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Ingredients
| Cake | ||
|---|---|---|
| 1 1⁄4 | c | flour |
| 1⁄4 | tsp | baking soda |
| 1 3⁄4 | tsp | baking powder |
| 1⁄4 | tsp | 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 |
Directions
Cake
Preheat oven to 375°.
Sift dry ingredients together in a small bowl.
In a large bowl, cream butter and honey together until smooth.
Beat in eggs.
Add dry ingredients in to butter mixture in thirds, alternating with the yogurt.
Fold in raspberries.
Pour batter in greased bundt pan and bake for 35-40 minutes.
Cool in pan.
Icing
Cream together butter and sugar.
Add yogurt and blend until smooth.
Frost cooled cake on top and sides.
Slice and garnish with raspberries.
| Nutrition Facts | ||
|---|---|---|
| Amount Per Serving | ||
| % Daily Value* | ||
| * Percent Daily Values are based on a 2,000 calorie diet. |
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