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EASY PEASY LEMON SPONGE

Food

EASY PEASY LEMON SPONGE

KATIE HART

Ingredients

1⁄2cup  butter, melted
1 cup  canderel
2 eggs, well beaten
1 tablespoon lemon juice
1⁄4teaspoon salt
1 1⁄2cups flour
1 teaspoon baking powder
1⁄4cup almond milk
1/4 cup fat free milk
1⁄3cup lemon juice
1⁄4cup canderel/xylitol

Method

  1. Mix together 1 cup canderel and butter.

  2. Add eggs and 1 tablespoon of lemon juice; mix well.

  3. Add salt, flour, and baking powder to mixture.

  4. Add milk.

  5. Bake at 180°C in a well greased loaf pan for 1 hour,or until golden brown.

  6. Mix 1/3 cup lemon juice and 1/4 cup sugar.

  7. Use a toothpick to make holes in top of cake and drizzle lemon juice and sugar mixture over the top of the cake when removed from the oven.

  8. Serve warm or cool.

*original recipe: http://www.food.com/recipe/easy-lemon-pound-cake-11763

*Please note: I have somehow lost the picture I took of this so image is from the original page as linked above.