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Lemon Pound Cake

45% calorie reduction from traditional recipe2 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
1/2 teaspoon almond extract*May substitute 48 packets Equal� sweetenerCombine 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 servingsVARIATION: 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 fiberFood exchanges: 1 starch, 1 fat

 

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