An easy to make pound cake that uses a reduced fat baking mix as the base. Lemon yogurt, juice and grated lemon peel provide a rich flavor. All this, and only 6 grams of fat per serving.

2 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 nonfat yogurt
6 tablespoons stick butter, melted
2 large eggs
2 tablespoons fresh lemon juice
2 tablespoons 2% milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Combine baking mix, Equal®, cornstarch and lemon peel.

Directions

Mix in yogurt, melted butter, eggs, lemon juice, milk and flavorings 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°F 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.
Makes 16 servings.

* May substitute 48 packets Equal sweetener.

Variation: Lemon Poppy Seed Cake - Prepare cake as directed above, adding 3 tablespoons poppy seed to dry ingredient mixture. Complete recipe as directed.

Nutritional Facts

Nutrition Information Per Serving:
calories 132, protein 3 g, carbohydrate 16 g, fat 6 g, cholesterol 38 mg, sodium 237 mg.

Serving Size

10