Lowfat Low Cholesterol Lemon Pound Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 14
Ingredients
CAKE:1 c. egg substitute1 (18.25 oz.) reduced fat yellow cake mix1 (4 oz.) package lemon pudding mix3/4 c water1/2 c unsweetened applesauceGLAZE:1/3 c. lemon juice2 c. powdered sugar
Preheat oven to 350 degrees. Spray loaf pan with cooking spray.
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.
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.
Nutritional Info 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
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