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Lemon Pound Cake

Name: Lemon Pound Cake
Prep time: 10 min
Total time: 60 min
Cuisine: Breads, Breakfast, Cakes, Desserts
Ingredients: 1 ½ cups all-purpose flour; 2 teaspoons baking powder; ½ teaspoon kosher salt; 1 cup nonfat plain yogurt; 1 ¾ cup Splenda® Magic Baker™ Sweetener, divided; 3 large eggs; 1 tablespoon grated lemon zest; ½ teaspoon pure vanilla extract; ½ cup vegetable oil; 2 tablespoons cornstarch; 2 ½ tablespoons fresh lemon juice

Makes 14 slices (1 loaf) Calories 130 Prep Time 10 minutes Total Time 60 minutes Made with Splenda® Magic Baker™ Sweetener

Ingredients

1 ½ cups all-purpose flour

2 teaspoons baking powder

½ teaspoon kosher salt

1 cup nonfat plain yogurt

1 ¾ cup Splenda® Magic Baker™ Sweetener, divided

3 large eggs

1 tablespoon grated lemon zest

½ teaspoon pure vanilla extract

½ cup vegetable oil

2 tablespoons cornstarch

2 ½ tablespoons fresh lemon juice

Nutrition Info Per Serving

Serving Size: 1 slice (1/14 loaf)

Calories	130
Total Fat	8g
Saturated Fat	1g
Cholesterol	35mg
Sodium	140mg
Total Carbs	32g
Dietary Fiber	0g
Sugars	1g
Added Sugars	0g
Protein	3g

Instructions

Preheat oven to 350°F. Grease and flour a 8 ½” x 4 ½” loaf pan.
In a medium bowl sift flour, baking powder and salt until combined. In a separate large bowl whisk together yogurt, 1 cup Splenda Magic Baker Sweetener, eggs, zest and vanilla until combined. Add in flour mixture and fold until just incorporated. Fold in oil until combined.
Pour batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 1 hour to 1 hour 10 minutes. If cake begins to brown too much, tent with foil after 50 minutes. Let cake cool in the pan for 10 minutes. Remove from the pan and let cool to room temperature, about 1 hour.
Add remaining Splenda Magic Baker Sweetener and cornstarch to blender. Blend until sweetener is a very fine powder. Add lemon juice and blend until smooth. Pour glaze over cooled cake. Slice and serve.