Lemon Pound Cake
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. All this, and only 6 grams of fat per serving.
2 1/2 cups reduced fat baking mix
2 cups Equal® Spoonful*
2 tablespoons cornstarch
4 teaspoons grated lemon peel
1 cup light lemon flavored nonfat yogurt
6 tablespoons stick butter, melted
2 large eggs
2 tablespoons fresh lemon juice
2 tablespoons 2% milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
- 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® cake pan or 9x5x3-inch loaf pan. Bake in preheated 350°F (175°C) oven 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.
Makes 16 servings.
*May substitute 48 packets Equal sweetener.
For Lemon Poppy Seed Cake: Prepare cake as directed above, adding 3 tablespoons poppy seeds to dry ingredient mixture. Complete recipe as directed.
Nutritional Information Per Serving (1/16 of recipe): calories 132, protein 3 g, carbohydrate 16 g, fat 6 g, cholesterol 38 mg, sodium 237 mg.
Recipe provided courtesy of Merisant Corporation ® and the NutraSweet Company, makers of Equal®.