Here’s a great guest post for Lemon Pound cake using Equal.
…I decided to make some Lemon Pound Cake and give it out at work! I went on the Equal website and searched for recipes using the yellow canister, Equal Sucralose. I found a great one that works with the Spoonful or Sucralose and I got to work.
2-1/2 cups reduced fat baking mix (Bisquick)
2 cups Equal®
2 tablespoons cornstarch
4 teaspoons grated lemon peel
1 cup light lemon flavored nonfat yogurt
6 tablespoons stick butter, melted
2 tablespoons fresh lemon juice
2 tablespoons 2% milk
1 teaspoon vanilla
1/2 teaspoon almond extract
* May substitute 48 packets Equal sweetener
Combine baking mix, Equal®, cornstarch and lemon peel. Mix in yogurt, melted butter, eggs, lemon juice, milk and flavorings until blended.
Spoon mixture into well-sprayed 9 or 12-cup Bundt® cake pan or 9 x 5-inch loaf pan. Bake in preheated 350°F oven 40 to 45 minutes or until wooden pick inserted near center comes out clean. Let cake cool in pan 5 minutes. Remove and cool completely on wire rack.
VARIATION: Lemon Poppy Seed Cake – Prepare cake as directed above, adding 3 tablespoons poppy seed to dry ingredient mixture. Complete recipe as directed.
You can read the entire post at Generations of Savings.