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 lemo...
Ingredients
- 45% calorie reduction from traditional recipe
- 21/2 cups reduced fat baking mix (bisquick)
- 2cupequal® spoonful*
- 2tablespooncornstarch
- 4teaspoongrated lemon peel
- 1cuplight lemon flavored yogurt
- 6tablespoonstick butter or margarine, melted
- 2eggs
Directions
- 1
Lemon Pound Cake 45% calorie reduction from traditional recipe 2 1/2 cups reduced fat baking mix (Bisquick) 2 cups Equal® Spoonful* 2 tables
- 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 F oven 40 to 45 minutes or until wooden pick inserted near center comes out clean
- 5
Let cake cool in pan 5 minutes
- 6
Remove from pan and cool completely on wire rack
- 7
Makes 16 servings VARIATION: Lemon Poppy Seed Pound Cake - Prepare cake as directed above, adding 3 tablespoons poppy seed to dry ingredient
- 8
Complete recipe as directed