Lemon Pound Cake

Yield: 16 servings

45% calorie reduction from traditional recipe

Ingredients

• 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 eggs
• 2 tablespoons fresh lemon juice
• 2 tablespoons 2% milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract

Instructions

1. Combine baking mix, Equal, cornstarch and lemon peel.
2. Mix in yogurt, melted butter, eggs, lemon juice, milk and flavorings until blended.
3. Spoon mixture into well sprayed 9 or 12 cup Bundt pan or 9 x 5 inch loaf pan.
4. Bake in preheated 350 degrees F oven for 40 to 45 minutes or until wooden pick inserted near center comes out clean.
5. Let cake cool in pan for 5 minutes.
6. Remove from pan and cool completely on wire rack.

Notes

* May substitute 48 packets Equal sweetener

Lemon Poppy Seed Pound Cake: Prepare cake as directed above, adding 3 tablespoons poppy seed to dry ingredient mixture. Complete recipe as directed.

Nutrition

Per serving: 132 calories; 3g protein; 16g carbohydrate; 2g sugar; 6g fat; 39mg cholesterol; 236mg sodium; 0g fiber

Exchanges: 1 starch, 1 fat

Attribution

Recipe and photo credit: Equal Sweetener