Dessert

Lowfat Low Cholesterol Lemon Pound Cake is for Dessert.

Lowfat Low Cholesterol Lemon Pound Cake takes 10 minutes to prepare.

Lowfat Low Cholesterol Lemon Pound Cake takes 50 minutes to cook.

Lowfat Low Cholesterol Lemon Pound Cake makes 14 servings.

The ingredients for Lowfat Low Cholesterol Lemon Pound Cake are:

CAKE:
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

GLAZE:
1/3 c. lemon juice
2 c. powdered sugar

Here is how you make Lowfat Low Cholesterol Lemon Pound Cake:

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: 14Recipe submitted by SparkPeople user SHANFANNIN.

The nutritional information for Lowfat Low Cholesterol Lemon Pound Cake is:

• 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

The dietary needs meet for Lowfat Low Cholesterol Lemon Pound Cake is Low Fat