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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Easy	Intermediate	Difficult

Lemon Pound Cake with Apricot Spread

Source: dLife

Delicious, moist pound cake with a fruity topping.

Nutrition Facts

Makes 14 servings
Amount Per Serving

Calories	71.0

Total Carbs	12.5 g

Dietary Fiber	0.1 g

Sugars	7.4 g

Total Fat	1.5 g

Saturated Fat	0.4 g

Unsaturated Fat	0.2 g

Potassium	9.9 mg

Protein	1.6 g

Sodium	50.7 mg

Dietary Exchanges 1.5 Fat, 0.3 Other Carbs, 0.1 Starch, 0.2 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

0.25
0 1/4 cup white all purpose flour 2.0
2 cup pound cake mix 1.0
1 tbsp grated lemon rind 0.75
0 3/4 cup cold water 0.5
0 1/2 cup liquid egg substitute 0.5
0 1/2 cup 100% apricot fruit spread 1.0
1 each cooking spray

Directions

Preheat the oven to 350 degrees F.
Spray two 8 1/2 X 4 1/2-inch loaf pans with cooking spray. Coat each pan with 2 tablespoons of flour. Using an electric mixer, beat for 30 seconds on a low speed. Then, beat for 3 minutes on a medium speed.
Mix ingredients (except fruit spread) together and beat with electric mixer for 30 seconds on a low speed. Then, beat for 3 minutes on a medium speed.
Spoon the batter into the pans and bake for approximately 30 minutes. Let cool for 10 minutes in the pan the remove from the pan and let cool completely.
Beat the fruit spread then smear 1/4 cup of the spread on each cake.