Lemon Pound Cake

Name: Lemon Pound Cake
Ingredients: 3/4 c. granulated sugar; 1/3 c. margarine, softened; 1 c. reduced fat sour cream; 3 egg whites (room temperature); 1 Tbsp. grated lemon rind; 2 tsp. fresh lemon juice; 2 1/2 c. cake flour; 1 tsp. baking soda; 1/4 tsp. salt; Lemon Syrup (recipe follows); powdered sugar for sprinkling

11 ingredients

6 steps

Ingredients

3/4 c. granulated sugar
1/3 c. margarine, softened
1 c. reduced fat sour cream
3 egg whites (room temperature)
1 Tbsp. grated lemon rind
2 tsp. fresh lemon juice
2 1/2 c. cake flour
1 tsp. baking soda
1/4 tsp. salt
Lemon Syrup (recipe follows)
powdered sugar for sprinkling

Directions

1

Spray a 6-cup fluted cake pan with nonstick cooking spray. In a large mixing bowl, beat the sugar and margarine until smooth and fluffy.
2

Beat in sour cream, egg whites, lemon rind and lemon juice until smooth.
3

Sift together the flour, baking soda and salt and add to batter.
4

Mix until smooth, about 1 minute.
5

Spoon batter into prepared pan and bake in preheated 350° oven for 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 20 minutes.
6

Invert onto wire rack.