Reduced Sugar Lemon Pound Cake

Ingredients

2 1/2 cups reduced fat baking mix (Bisquick)
2 cups Splenda
2 TBSP cornstarch
4 tsp grated lemon peel
1 cup light lemon flavored nonfat yogurt
6 TBSP butter, melted
2 large eggs
2 TBSP fresh lemon juice
2 TBSP 2% milk
1 tsp vanilla extract

Directions

Combine baking mix, Splenda, cornstarch and lemon peel. Mix in yogurt, melted butter, eggs, lemon juice, milk and flavoring until blended. Spoon mixture into well-sprayed 9 or 12-cup Bundt cake pan or 9 x 5-inch loaf pan.
Bake in preheated 350 deg 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.
23 WIFR 2523 North Meridian Road Rockford, IL. 61101 Business: 815-987-5300 Fax: 815-965-0981 News: 815-987-5330 Fax: 815-987-5333
Gray Television, Inc. - Copyright © 2002-2014 - Designed by Gray Digital Media - Powered by Clickability