Lemon Pound Cake

• 2 12 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
• 12 teaspoon almond extract

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.

bisquick, cornstarch, lemon peel, lemon low fat yogurt, butter, eggs, lemon juice, milk, vanilla, almond

Taken from www.food.com/recipe/lemon-pound-cake-240234 (may not work)