Lemon Pound Cake


  • 2- ½ cups reduced fat baking mix
  • (Bisquick)
  • 2 cups or 48 packets of Equal
  • 2 Tbsp. cornstarch
  • 4 tsp. grated lemon peel
  • 1 cup light, lemon flavored yogurt
  • 6 Tbsp. stick butter or margarine, melted
  • 2 eggs
  • 2 Tbsp. fresh lemon juice
  • 2 Tbsp. 2% milk
  • 1 tsp. vanilla
  • ½ tsp. almond extract


Combine baking mix, Equal®, 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˚ 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.

Lemon Poppy Seed Pound Cake-Prepare cake as directed, adding 3 tablespoons poppy seed to dry ingredient mixture. Complete recipe as directed.

Number of Servings: 16
Serving size: 1/16th of recipe
Calories per serving: 132
Total Fat: 6 grams
Total carbohydrates: 16 grams

Source: American Diabetes Association