Lemon Pound Cake
This sugar-free pound cake is easy to make because it uses a reduced-fat baking mix as the base. Lemon yogurt, juice and grated lemon peel provide rich flavor. Recipe Yield: 16 servings. Source: Equal View Online <https://diabeticgourmet.com/diabetic-recipe/lemon-pound-cake> / Print Version <https://diabeticgourmet.com/diabetic-recipe/lemon-pound-cake/print/> Ingredients Cooking spray 2-1/2 cups reduced-fat baking mix (Bisquick) 48 packets Equal sweetener* 2 tablespoons cornstarch 4 teaspoons grated lemon peel 1 cup lite lemon flavored nonfat yogurt 6 tablespoons butter, melted 2 eggs 2 tablespoons fresh lemon juice 2 tablespoons 2% milk 1 teaspoon vanilla extract 1/2 teaspoon almond extract *Substitute 2 cups Equal Spoonful for the packets. Directions Preheat oven to 350F. Spray a 9 cup Bundt cake pan OR a 9 x 5-inch loaf pan with cooking spray; set aside. Combine baking mix, Equal, cornstarch and lemon peel. Mix in yogurt, melted butter, eggs, lemon juice, milk and flavorings until blended. Spoon mixture into prepared pan. Bake 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. Nutritional Information Per Serving: Calories: 137 Fat: 6 grams Sodium: 258 milligrams Cholesterol: 35 milligrams Protein: 3 grams Carbohydrates: 18 grams Diabetic Exchanges: 1 Fat; 1 Starch Bless us Lord, this Christmas, with quietness of mind; Teach us to be patient and always to be kind. 🙏 I appreciate the second chance of life at: https://www.gofundme.com/sugars-transplant-journey -Sugar, ❤😘 _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
