Cholesterol-Free Lemon Pound Cake Recipe

Name: Cholesterol-Free Lemon Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 2/3 c. unsifted flour; 1 tsp. baking powder; 1/2 tsp. salt; 1/2 lb. margarine; 1 1/2 c. sugar; 1 tsp. grated lemon peel; 1 c. Egg Beaters (1 carton), thawed; 2 tsp. vanilla; 1 tsp. almond flavoring; 1/2 c. 99% fat-free milk

Servings: persons

2 2/3 c. unsifted flour
1 tsp. baking powder
1/2 tsp. salt
1/2 lb. margarine
1 1/2 c. sugar
1 tsp. grated lemon peel
1 c. Egg Beaters (1 carton), thawed
2 tsp. vanilla
1 tsp. almond flavoring
1/2 c. 99% fat-free milk

1
Cream margarine until light and fluffy.
2
Add sugar gradually. Add Egg Beaters (thawed out), one third at a time, not all at once. Add lemon peel and vanilla and almond flavorings; add dry ingredients in two parts.
3
Gradually add milk, then add rest of flour.
4
Mix 2 more minutes.
5
Turn into greased and floured loaf pans.
6
If you use 1 pan, bake at 350u00b0 for 1 hour and 15 minutes (Bundt pan).
7
If you use 2 loaf pans, bake at 350u00b0 for 45 minutes.

1051

kcal

Calories

Fat

215

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 2/3 c. unsifted flour, 1 tsp. baking powder, 1/2 tsp. salt, 1/2 lb. margarine, and more.

Yes, Cholesterol-Free Lemon Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cholesterol-Free Lemon Pound Cake

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