Nutritional Info

Nutrition Facts

Serving Size 1 (108g)

Calories 264
Calories from Fat 76 (29%)
Amount Per Serving %DIV
Total Fat 8.4g 13%
Saturated Fat 3.1g 16%
Monounsaturated Fat 3.1g
Polyunsaturated Fat 2.3g
Trans Fat 0.0g
Cholesterol 15.3mg 5%
Sodium 376.4mg 16%
Potassium 128.7mg 3%
Total Carbohydrate 39.7g 13%
Dietary Fiber 0.5g 2%
Sugars 22.9g
Protein 6.5g 13%

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Recipe Description
Our family loves this cake. They always come back for more.
Prep time
20 min
Cook time
55 min
Ready In
1 hr 15 min

Ingredients

Serves Tool

Serves To:USMetric
18 1/2 Ounce(oz)  white cake mix
3 1/2 Ounce(oz)  instant lemon pudding
2   lemon juice, freshly squeezed and divided
2   lemon zest, divided
3/4 Cup(c)  egg substitute
4   egg whites
1 Cup(c)  plain reduced fat yogurt
1/2 Cup(c)  applesauce
1/2 Cup(c)  water
2 Cup(c)  powdered sugar, sifted
2 Teaspoon(t)  margarine, melted
1 Tablespoon(T)  skim milk

Preparation

Preheat the oven to 350°F. Spray a bundt pan or angel food pan with vegetable spray. Combine the cake mix, pudding, juice from 1 lemon, egg substitute, egg whites, yogurt, applesauce, and water, in a large mixing bowl. Beat on medium speed for 2 minutes. Stir in the zest from 1 lemon. Pour the batter into the prepared bundt pan. Bake for 50 to 55 minutes or until a wooden pick comes out clean. Cool in the pan on a wire rack for 15 minutes. Remove from the pan and cool completely. When cool, combine the powdered sugar, margarine, milk, and remaining lemon juice in a medium mixing bowl. The mixture should be fairly thin. Drizzle over the top of the cake letting it run down the sides. Sprinkle the remaining zest over the moist glaze.

Additional notes

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Lemon Bundt Cake
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