Lemon Sponge Cake with Raspberry Sauce

Vegetable oil cooking spray 1 cup cake flour * 2 teaspoons baking powder ½ cup low-fat buttermilk 1 tablespoon butter 8 strips lemon zest, cut in half ⅔ cup sugar 1 large egg Raspberry Sauce (recipe follows) Raspberry Sauce: 1 12-ounce bag frozen raspberries, thawed 2 tablespoons superfine sugar 1 tablespoon lemon juice

Calories 194 (9% from fat) · carb. 41g · prot. 3g · fat 2g · sat. · fat 1g

Preheat oven to 350°F. Spray an 8-inch cake pan with vegetable oil cooking spray. Combine cake flour and baking powder in a small bowl; reserve. Place buttermilk and butter in a 1-cup liquid measure. Heat in a microwave oven until butter is almost melted, about 1½ minutes on 70% power. Set aside. In a Cuisinart® food processor fitted with the metal blade process zest and sugar until finely chopped, about 1 minute. Add egg and process 1 minute. Scrape bowl and process 1 minute more. With motor running, pour milk mixture through feed tube and process unit combined, about 10 seconds. Scrape bowl. Add dry ingredients and pulse until just combined, about 3 - 4 times. Pour into prepared pan and bake until top is lightly browned and springs back when touched, about 20 minutes. Cool in pan on wire rack for 10 minutes. Remove from pan and cool completely. Cut cake into 8 pieces and slice each piece in half horizontally with a serrated knife. Place bottom half on dessert plate, drizzle 1 tablespoon raspberry sauce over cake and top with other half of cake. Drizzle 1 tablespoon of sauce over top of cake. Garnish with whipped cream and fresh raspberries if desired. Serve immediately. Raspberry Sauce:In a Cuisinart® food processor fitted with the metal blade process raspberries, sugar and lemon juice until combined, about 10 seconds. Place a fine mesh strainer in a small mixing bowl and pour raspberry sauce into strainer. Stir with a spoon until sauce has passed through the strainer; discard seeds. Reserve sauce.