1 1\/2 C. all-purpose flour
\n1\/2 tsp. baking powder
\n1\/4 tsp. table salt
\n3\/4 C. fat free Margarine
\n1 C. Splenda
\n3 large egg(s)
\n1 T. lemon zest
\n2 T. fresh lemon juice
\n3 T. buttermilk
\n1\/2 C. sugar
\n1\/2 C. lemon juice, canned or bottled
\n1 T. peach schnapps
\nberries of your choice
\n3 T. Splenda<\/p>\n
Preheat oven to 350\u00b0. Butter and flour loaf pan, line bottom with parchment or wax paper. Blend together flour, baking powder and salt. Cream together margarine and 1\/2 C. Splenda. Add eggs to butter mixture one at a time, blending well between each addition. Add lemon zest. Mix lemon juice and buttermilk. Add flour mixture and buttermilk mixture to egg mixture alternately. Do not overmix. Pour into pan, bake about 1 hour. Cool. Combine remaining 1\/2 C. of Splenda, 1\/2 C. lemon juice and peach schnapps in stainless steel or glass saucepan – DO NOT USE ALUMINUM OR COPPER! Bring to boil. Cool. in a separate bowl, sprinkle 3 T. Splenda over berries, toss lightly and set aside. Poke holes into cooled cake (using a toothpick) while still in pan. Drizzle with 1\/2 syrup mixture. let stand 15 minutes. Lay out two long pieces of plastic wrap, in a T-formation. Turn out cake into center of “T”. Again, poke holes into bottom of cooled cake and drizzle with remaining mixture. Wrap tightly and place in refrigerator for at least 2 hours.<\/p>\n
Yield: 8 servings
\nCalories: 231
\nFat: 6.9g
\nFiber: .5g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 1\/2 C. all-purpose flour 1\/2 tsp. baking powder 1\/4 tsp. table salt 3\/4 C. fat free Margarine 1 C. Splenda 3 large egg(s) 1 T. lemon zest 2 T. fresh lemon juice 3 T. buttermilk 1\/2 C. sugar 1\/2 C. lemon juice, canned or bottled 1 T. peach schnapps berries of your choice 3 T. Splenda Preheat oven to 350\u00b0. Butter and flour loaf pan, line bottom with parchment or wax paper. Blend together flour, baking powder and salt….<\/p>\n