Lemon Poundcake
Recipe Number: 1256
Contributor: Low Carber
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Serves:
16
Calories Per Serving:
Preparation Time:
Difficulty: Easy
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| Ingredients: |
2-1/2 low carb baking mix
2 tsp. stevia
2 tablespoons cornstarch
4 teaspoons grated lemon peel
1 cup light lemon flavored yogurt
6 tablespoons butter, melted |
2 eggs
2 tablespoons fresh lemon juice
2 tablespoons 2% milk
1 teaspoon vanilla
1/2 teaspoon almond extract
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| Cooking
Instructions: |
Combine baking mix, stevia, cornstarch and lemon peel. Mix in yogurt, melted butter, eggs, lemon juice, milk and flavorings until blended.
Spoon mixture into well sprayed 9 or 12 cup Bundt? 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 from pan and cool completely on wire rack.
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| Additional
Comments: |
VARIATION: Lemon Poppy Seed Pound Cake ? Prepare cake as directed above, adding 3 tablespoons poppy seed to dry ingredient mixture. Complete recipe as directed.
5 net carbs per serving.> |