Recipe: lemon pound cake
Lemon Pound Cake
45% calorie reduction from traditional recipe
2 1/2 cups reduced fat baking mix (Bisquick)
2 cups Equal® Spoonful*
2 tablespoons cornstarch
4 teaspoons grated lemon peel
1 cup light lemon flavored yogurt
6 tablespoons stick butter or margarine, melted
2 tablespoons fresh lemon juice
2 tablespoons 2% milk
1 teaspoon vanilla
1/2 teaspoon almond extract
*May substitute 48 packets Equal® sweetener
Combine baking mix, Equal®, cornstarch and lemon peel. Mix in yogurt, melted butter, eggs, lemon juice, milk and flavorings until blended.
Spoon mixture into well sprayed 9 or 12 cup Bundt® pan or 9 x 5-inch loaf pan. Bake in preheated 350 F oven 40 to 45 minutes or until wooden pick inserted near center comes out clean. Let cake cool in pan 5 minutes. Remove from pan and cool completely on wire rack.
Makes 16 servings
VARIATION: Lemon Poppy Seed Pound Cake – Prepare cake as directed above, adding 3 tablespoons poppy seed to dry ingredient mixture. Complete recipe as directed.
Nutrition information per serving: 132 calories; 3g protein; 16g carbohydrate; 2g sugar; 6g fat; 39mg cholesterol; 236mg sodium; 0g fiber
Food exchanges: 1 starch, 1 fat