Lemon Pound Cake
Serves 16
An easy to make pound cake that uses a reduced fat baking mix as the base. Lemon yogurt, juice and grated lemon peel provide a rich flavor.
Ingredients
- Cooking spray
- 2-1/2 cups reduced-fat baking mix (Bisquick)
- 48 packets Equal® sweetener*
- 2 tablespoons cornstarch
- 4 teaspoons grated lemon peel
- 1 cup lite lemon flavored nonfat yogurt
- 6 tablespoons butter, melted
- 2 eggs
- 2 tablespoons fresh lemon juice
- 2 tablespoons 2% milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Substitute 2 cups Equal Spoonful for the packets.
Preparation
- Preheat oven to 350°F. Spray a 9 cup Bundt cake pan OR a 9 x 5-inch loaf pan with cooking spray; set aside.
- Combine baking mix, Equal, cornstarch and lemon peel. Mix in yogurt, melted butter, eggs, lemon juice, milk and flavorings until blended.
- Spoon mixture into prepared pan. Bake 40 to 45 minutes or until wooden pick inserted near center comes out clean. Let cake cool in pan 5 minutes. Remove and cool completely on wire rack.
Nutrition Information (per serving)
- Calories: 137
- Protein: 3 g
- Carbohydrates: 18 g
- Fat: 6 g
- Cholesterol: 35 mg
- Sodium: 258 mg
Exchanges
- Fat - 1
- Starch - 1
