- Servings Per Recipe: 14
- Amount Per Serving
- Calories: 263.8
- Total Fat: 2.7 g
- Cholesterol: 0.2 mg
- Sodium: 332.7 mg
- Total Carbs: 56.7 g
- Dietary Fiber: 0.6 g
- Protein: 3.9 g
Lowfat Low Cholesterol Lemon Pound CakeSubmitted by: SHANFANNIN
1 c. egg substitute
1 (18.25 oz.) reduced fat yellow cake mix
1 (4 oz.) package lemon pudding mix
3/4 c water
1/2 c unsweetened applesauce
1/3 c. lemon juice
2 c. powdered sugar
In medium bowl, mix (with electric mixer) ALL cake ingredients until smooth.
Pour mixture into loaf pan and bake for 50 minutes (or until toothpick comes out clean).
While cakes stands for about 10 minutes in over, make the glaze: Combine lemon juice & powdered sugar in a saucepan, stirring with wire whisk until blended. Heat to boiling, stirring constantly.
Remove cake from the over and run a knife around the outside to release cake from pan. Using a two pronged fork (or toothpick), punch holes all over the cake. Drizzle the glaze over the top and spread on the sides. Let cool on a rack.
Serve when cool.
Number of Servings: 14
Recipe submitted by SparkPeople user SHANFANNIN.