Lemon Pound Cake

Name: Lemon Pound Cake
Ingredients: 2 12 cups Bisquick reduced-fat baking mix; 2 cups Equal Spoonful; 2 tablespoons cornstarch; 4 teaspoons grated lemon peel; 1 cup lemon low fat yogurt; 6 tablespoons stick butter or 6 tablespoons margarine, melted; 2 eggs; 2 tablespoons fresh lemon juice; 2 tablespoons 2% low-fat milk; 1 teaspoon vanilla; 12 teaspoon almond extract

11 ingredients

6 steps

Ingredients

2 12 cups Bisquick reduced-fat baking mix
2 cups Equal Spoonful
2 tablespoons cornstarch
4 teaspoons grated lemon peel
1 cup lemon low fat yogurt
6 tablespoons stick butter or 6 tablespoons margarine, melted
2 eggs
2 tablespoons fresh lemon juice
2 tablespoons 2% low-fat milk
1 teaspoon vanilla
12 teaspoon almond extract

Directions

1

Combine baking mix, Equal, cornstarch and lemon peel.
2

Mix in yogurt, melted butter, eggs, lemon juice, milk and flavorings until blended.
3

Spoon mixture into well sprayed 9 or 12 cup Bundt pan or 9 x 5-inch loaf pan.
4

Bake in preheated 350˚ oven 40 to 45 minutes or until wooden pick inserted near center comes out clean.
5

Let cake cool in pan 5 minutes.
6

Remove from pan and cool completely on wire rack.