jjohn
Registered User
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Ingredients:
Cake
1/2 cup Soft Butter
1 cup + 2 Tbsp Self-Rising Flour
3/4 cup Splenda®, granular
1/4 cup + 2 Tbsp Dry Milk Powder
2 Tbsp BiPro, natural unflavored
1/2 tsp Baking Soda
1/8 tsp Salt
1/2 cup Water
1/4 cup Milk
2 tsp Grated Lemon Peel
1 Tbsp Lemon Juice
Syrup
3 Tbsp Splenda®, granular
3 Tbsp Lemon Juice
Directions:
Place all cake ingredients in mixer bowl and mix 1 minute at low speed. Scrape bowl. Mix 1 minute on medium speed.
Pour batter into greased 8½” x 4½” loaf pan.
Bake at 350°F for 40 minutes.
Remove cake from oven.
Combine syrup ingredients and heat mixture until warm.
Using a toothpick, poke holes in the surface of the cake.
Pour syrup over warm cake. Let cake cool before removing from pan.
Cake
1/2 cup Soft Butter
1 cup + 2 Tbsp Self-Rising Flour
3/4 cup Splenda®, granular
1/4 cup + 2 Tbsp Dry Milk Powder
2 Tbsp BiPro, natural unflavored
1/2 tsp Baking Soda
1/8 tsp Salt
1/2 cup Water
1/4 cup Milk
2 tsp Grated Lemon Peel
1 Tbsp Lemon Juice
Syrup
3 Tbsp Splenda®, granular
3 Tbsp Lemon Juice
Directions:
Place all cake ingredients in mixer bowl and mix 1 minute at low speed. Scrape bowl. Mix 1 minute on medium speed.
Pour batter into greased 8½” x 4½” loaf pan.
Bake at 350°F for 40 minutes.
Remove cake from oven.
Combine syrup ingredients and heat mixture until warm.
Using a toothpick, poke holes in the surface of the cake.
Pour syrup over warm cake. Let cake cool before removing from pan.
