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Lemon Pound Cake with Apricot Spread
Source: dLife

Delicious, moist pound cake with a fruity topping.

Prep Time: 16 minutes
Cook Time: 30 minutes
Difficulty: Easy

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
, 1/2 Other Carbs , 1/2 Starch , 1/2 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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0 1/4 cup  white all purpose flour
2 cup  pound cake mix
1 tbsp  grated lemon rind
0 3/4 cup  cold water
0 1/2 cup  liquid egg substitute
0 1/2 cup  100% apricot fruit spread
1 each  cooking spray
  1. Preheat the oven to 350 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. Beat the fruit spread then smear 1/4 cup of the spread on each cake.

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