Ingredients:

-3 tablespoons butter, softened
-3/4 cup sugar, divided
-1/4 cup plus 2 tablespoons egg substitute, divided
-1 teaspoon grated lemon peel
-1 teaspoon vanilla extract
-1 1/4 cups flour
-1 1/4 teaspoons baking powder
-1/4 teaspoon baking soda
-1/4 teaspoon salt
-1/2 cup buttermilk
-1 cup fresh raspberries
-2 ounces cream cheese
-1 teaspoon confectioners’ sugar

1. In a large mixing bowl, beat butter and 1/2 cup sugar until crumbly, about 2 minutes
2. Beat in 1/4 cup egg substitute, lemon peel and vanilla
3. Combine the flour, baking powder, baking soda and salt; add to butter mixture alternately with buttermilk
4. Pour into a springform pan coated with nonstick cooking spray; sprinkle with berries
5. In a small mixing bowl, beat cream cheese and remaining sugar until fluffy
6. Beat in remaining egg substitute
7. Pour over berries
8. Place pan on a baking sheet
9. Bake at 375 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean
10. Cool on a wire rack for 10 minutes
11. Carefully run a knife around edge of pan to loosen; remove sides of pan
12. Sprinkle with confectioners’ sugar
13. Serve warm