Lowfat Low Cholesterol Lemon Pound Cake

5 of 5 (1)
member ratings
Nutritional Info
  • 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

View full nutritional breakdown of Lowfat Low Cholesterol Lemon Pound Cake calories by ingredient

Number of Servings: 14


    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


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.

Member Ratings For This Recipe

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    1 of 1 people found this review helpful
    I used a lemon sugar free I found at Big Lots and Greek yogurt in place of the applesauce. It is good. I also used less powdered sugar, 1 1/2 cups and less lemon juice. It was more than enough. Next time I will cut glaze in half. - 6/17/10

  • no profile photo

    This sounds like a great receipe but I' m wondering if there is an after taste. - 12/27/10