Weight Watchers Lemon Pound Cake
2-1/4 c. all-purpose flour
1/2 tsp salt
1/2 tsp baking soda
1 c. reduced calorie tub margarine
1 c. sugar
3 eggs
1 c. lemon nonfat yogurt
2 tsp grated lemon peel
1/2 c. Confectioners' sugar, sifted
1 tbsp fresh lemon juice
Combine flour, salt and baking soda; set aside. In large bowl with
electric mixer at medium to high speed, cream margarine and granulated
sugar until light and fluffy. Add eggs, yogurt and peel. Beat 1-2
minutes until mixture is smooth. Stir in dry ingredients and
thoroughly combine.
Spray a Bundt pan with nonstick cooking spray. Spread batter evenly
in pan. Bake in preheated dg325 oven 50-60 minutes or until tests
clean. Let cool in pan on wire rack 15 minutes. Loosen edges and
invert cake onto rack to cool completely.
Glaze: Combine Confectioners' sugar and lemon juice. Blend until
smooth. Pour glaze evenly over top of cake.
Makes 12 servings--264 calories per serving.
Enjoy!
Sherri
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