Lemon Raspberry Pound Cake

Preheat oven to 350 degrees F. 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, then invert pan onto rack and cool completely. Slice into pieces and serve.