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Bisquick® Lemon Pound Cake

Enjoy this pound cake made using Original Bisquick® mix - a delightful dessert with a lemon twist.

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( 62 Ratings)

62 Ratings

5 Stars 42%

4 Stars 26%

3 Stars 13%

2 Stars 13%

1 Stars

Member Reviews ( 37 )

8591412d-f20d-4800-b297-2872c05c52ae

Prep Time 15 min
Total Time 2 hr 15 min
Servings 12

Ingredients

Cake

2 1/2: cups Original Bisquick® mix

2/3: cup granulated sugar

1/4: cup butter or margarine, melted

3: eggs

3/4: cup milk

1: teaspoon vanilla

3: tablespoons grated lemon peel

Glaze

1/2: cup powdered sugar

1: tablespoon lemon juice

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Directions

1 Heat oven to 325°F. Spray bottom only of 9x5-inch loaf pan with baking spray with flour. In large bowl, beat all cake ingredients except lemon peel with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in lemon peel. Pour into pan.
2 Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of cake from pan with metal spatula. Remove cake from pan to cooling rack. Cool completely, about 1 hour.
3 In small bowl, mix powdered sugar and lemon juice with spoon until smooth. Drizzle glaze over cake.

EXPERT TIPS

Expert Tips

Glazed Lime Pound Cake: Substitute 3 tablespoons grated lime peel and 1 tablespoon lime juice for the lemon.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 230
Calories from Fat: 80),

% Daily Value

Total Fat: 9g; 9%
(Saturated Fat 4g, 4% Trans Fat 1g 1% ),
Cholesterol: 65mg; 65%;
Sodium: 360mg; 360%;
Total Carbohydrate: 34g; 34%
(Dietary Fiber 0g 0% Sugars 18g 18% ),
Protein: 4g; 4%

% Daily Value*:

Vitamin A: 4%;
Vitamin C: 0%;
Calcium: 6%;
Iron: 4%;

Exchanges:

1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 37 Reviews View All

Posted 5/19/2013 1:41:23 PM REPORT ABUSE dacoop2004 said:

Rating:

Make this recipe diabetic friendly by substituting 1/3 cup of Splenda White Sugar Blend for the sugar. Also, Whey Low offers a diabetic version of powdered sugar in addition to brown and white sugars. I've used the Splenda versions of brown and white sugars and have had very good luck with them, plus you need only one half the amount called for of the original ingredient.

This reply was: Helpful Inspiring

Posted 4/29/2013 8:03:58 AM REPORT ABUSE bloomiegirl said:

Rating:

This is a great easy recipe. I agree with the other reviews about it being a bit dry but the sharp lemon flavor of the pound cake is so good! Definitely worth making!

This reply was: Helpful Inspiring

Posted 4/10/2013 5:46:51 PM REPORT ABUSE mama01 said:

Rating:

The bread is very, very good. Not dry at all. Only problem I had was that the bread dropped in the center some. Wonder if it could be the elevation? Im at 6,412 feet? I will be making this bread again.

This reply was: Helpful Inspiring