Ingredients

2 1/4 C flour (sifted)
1/2 tsp baking soda
1/2 tsp table salt
5 Tbsp unsalted butter, softened
1 cup sugar
1 large egg(s)
2 large egg white(s)
1 tsp vanilla extract
1 tsp lemon zest
1 cup fat-free vanilla yogurt
1 cups raspberries, frozen (keep frozen until ready to use)

Preheat oven to 350ºF. Coat a 6-cup tube pan or Bundt pan with cooking spray
Sift together flour, baking powder, baking soda and salt; set aside
In a large mixing bowl, beat butter until creamy; gradually beat in sugar, about 2 to 3 minutes, until mixture is light in color.
Gradually beat in egg, egg whites, extract and lemon peel. Beat in flour mixture and yogurt, alternating each, beginning and ending with flour mixture; fold in raspberries.
Pour batter into prepared pan and bake until a wooden toothpick inserted near the center comes out clean, about 30 to 40 minutes. Cool in pan, on a rack, for 10 minutes. Slide a thin knife around the edges of cake to loosen, invert pan onto rack and cool completely; slice into 10 pieces and serve.