Reduced Sugar Lemon Pound Cake Wednesday, November 15, 2006

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.

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