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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 16 |
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I have not tried this recipe. I got it from American Diabetes Association. Lemon Poppy Seed Pound Cake - Prepare cake as directed , adding 3 tablespoons poppy seed to dry ingredient mixture. Complete recipe as directed. The recipe says you can use 48 pkts of Equal. Ingredients:
2 1/2 cups bisquick reduced-fat baking mix |
2 cups equal spoonful |
2 tablespoons cornstarch |
4 teaspoons grated lemon peel |
1 cup lemon low fat yogurt |
6 tablespoons stick butter or 6 tablespoons margarine, melted |
2 eggs |
2 tablespoons fresh lemon juice |
2 tablespoons 2% low-fat milk |
1 teaspoon vanilla |
1/2 teaspoon almond extract |
Directions:
1. Combine baking mix, Equal®, cornstarch and lemon peel.
2. Mix in yogurt, melted butter, eggs, lemon juice, milk and flavorings until blended.
3. Spoon mixture into well sprayed 9 or 12 cup Bundt® pan or 9 x 5-inch loaf pan.
4. Bake in preheated 350˚ oven 40 to 45 minutes or until wooden pick inserted near center comes out clean.
5. Let cake cool in pan 5 minutes.
6. Remove from pan and cool completely on wire rack.
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