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Name: Lemon Pound Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 Whole egg; 1/4 ts Salt; 8 oz Yogurt (I used lowfat; 1/2 tb Marg (I used ff marg); 1/2 tb Lemon juice (up to 1); 1 1/8 c Flour; 1 Egg white; 1/2 c Margarine (I used 3 Tb; 1/4 ts Baking soda; 1 ts Lemon Peel grated; 3/4 c Sugar (may want to use 1 cup; 1/2 ts Lemon Peel grated; 1/2 c Powdered sugar; 1/4 ts Vanilla

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INGREDIENTS

1 Whole egg
1/4 ts Salt
8 oz Yogurt (I used lowfat
1/2 tb Marg (I used ff marg)
1/2 tb Lemon juice (up to 1)
1 1/8 c Flour
1 Egg white
1/2 c Margarine (I used 3 Tb
1/4 ts Baking soda
1 ts Lemon Peel ; grated
3/4 c Sugar (may want to use 1 cup
LEMON GLAZE
1/2 ts Lemon Peel ; grated
1/2 c Powdered sugar
1/4 ts Vanilla

Servings

INSTRUCTIONS

made this pound cake last night and it was yummy! The recipe below if for a small bundt pan, but can be doubled for a large pan, just bake longer-about 60 minutes For cake, cream sugar and margarine together. Add yogurt and eggs. Add dry ingredients and mix well. Pour in pammed small size bundt pan and bake about 45 minutes at 325 until lightly browned. Mix lemon glaze by putting all ingredients except the lemon juice together. Add just enough lemon juice to get a pourable consistency. Cool cake 10 min in pan, then invert and cool the rest of the way. Pour lemon glaze over cooled cake. About 8-10 servings. (8 servings is about 3.5 grams per serving, I figure.) Posted to Digest eat-lf.v097.n112 by Nicki Eger on Apr 28, 1997

NOTES

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Lemon Pound Cake

1 Whole egg
1/4 ts Salt
8 oz Yogurt (I used lowfat
1/2 tb Marg (I used ff marg)
1/2 tb Lemon juice (up to 1)
1 1/8 c Flour
1 Egg white
1/2 c Margarine (I used 3 Tb
1/4 ts Baking soda
1 ts Lemon Peel grated
3/4 c Sugar (may want to use 1 cup
 LEMON GLAZE
1/2 ts Lemon Peel grated
1/2 c Powdered sugar
1/4 ts Vanilla

made this pound cake last night and it was yummy! The recipe below if for a  small bundt pan, but can be doubled for a large pan, just bake longer-about       60    minutes    For cake, cream sugar and margarine together. Add yogurt and eggs. Add dry  ingredients and mix well. Pour in pammed small size bundt pan and bake  about 45 minutes at 325 until lightly browned. Mix lemon glaze by putting  all ingredients except the lemon juice together. Add just enough lemon  juice to get a pourable consistency. Cool cake 10 min in pan, then invert  and cool the rest of the way. Pour lemon glaze over cooled cake. About 8-10  servings. (8 servings is about 3.5 grams per serving, I figure.) Posted to  Digest eat-lf.v097.n112 by Nicki Eger <eger@sled.gsfc.nasa.gov> on Apr 28,  1997

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Nutrition

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Serving Size: 1 Serving (504g)
Recipe Makes: 1 Servings

Calories: 794
Calories from Fat: 56 (7%)

Amt Per Serving		% DV

	Total Fat 6.2g	8 %
	Saturated Fat 1.7g	8 %
	Monounsaturated Fat 1.9g
	Polyunsanturated Fat 1.4g
Cholesterol 186.1mg		57 %
Sodium 435.7mg		15 %
Potassium 328.9mg		9 %
Total Carbohydrate 153g		45 %
	Dietary Fiber 5.5g	22 %
	Sugars, other 147.5g
Protein 27.7g		40 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 794

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