Hans Rockenwagner’s Lemon Pound Cake
Chef Hans Rockenwagner’s makes mini lemon pound cakes low calorie by using SPLENDA® No Calorie Sweetener.
- Serves: 10
- Prep Time: 25 Minutes
- Cook Time: 25 Minutes
- Total Time: 50 Minutes
Nutrition Information
NUTRITION FACTS
Servings Per Recipe: 10
Serving Size: 1 mini loaf.
- Amount Per Serving
- Calories:
- 240
- Calories from Fat:
- 100
- Total Fat:
- 12g
- Saturated Fat:
- 6g
- Cholesterol:
- 110mg
- Sodium:
- 220mg
- Total Carbs:
- 32g
- Dietary Fiber:
- 2g
- Sugars:
- 9g
- Protein:
- 5g
DIRECTIONS
Preheat oven to 325 degrees F. Spray ten small loaf pans with non-stick cooking spray.
Combine flour, corn starch, baking powder and baking soda together in a medium mixing bowl. Set aside.
Combine butter, SPLENDA® Granulated Sweetener, corn syrup, lemon zest and juice in large mixing bowl. Beat at low speed with electric mixer. Add eggs, one egg at a time, mixing well after each addition. Add vanilla extract. Mix well.
Fold the flour mixture into the blended mixture. Pour batter into loaf pans.
Bake 20-25 minutes.
INGREDIENTS
- 1 1/2 cups all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup butter, softened
- 1 cup SPLENDA® No Calorie Sweetener, Granulated
- 1/2 cup corn syrup
- 2 lemons (zest and juice)
- 4 large eggs
- 1 teaspoon vanilla extract
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