Light sour cream pound cake with lemon-lime glaze

12 servings

Ingredients

Quantity Ingredient
=== FOR CAKE ===
Nonstick cooking spray
All-purpose flour; to prepare pan
1 Box Yellow cake mix -; (18 1/4 oz))
2 tablespoons Canola oil
(or canola oil butter-flavored
Baking alternative)
3 Egg whites
1 Whole Egg
8 ounces Light sour cream
1 teaspoon Vanilla
⅓ cup Water
=== FOR GLAZE ===
1 cup Powdered sugar
1 tablespoon Lemon juice
1 tablespoon Lime juice

Directions

To prepare cake: Preheat oven to 350 degrees. Coat a 10-inch tube pan or Bundt pan with cooking spray. Dust with about 1 tablespoon all-purpose flour, then invert over a sink and tap firmly to dislodge excess flour. Set aside. Place cake mix in bowl of an electric mixer. In a separate container, combine oil, egg whites, whole egg, light sour cream and vanilla. Stir to blend. Add the egg mixture to the cake mix; beat on low speed, drizzling the water over the mix. Beat on medium speed for 2 minutes, or until the batter is light and fluffy. Pour into prepared pan.

Bake in the center of the oven for 35 to 45 minutes, until cake is golden on top or a pick inserted in the center comes out clean. Let cool on a rack for 20 minutes. Invert onto a serving platter; let cool completely. To prepare glaze: In a medium bowl, combine powdered sugar and lemon and lime juices. Stir with a whisk to make a thick glaze. Drizzle over cooled cake.

Yield: 12 servings.

Recipe Source: St. Louis Post-Dispatch - 11-23-1998 Formatted for MasterCook by Susan Wolfe - swolfe1@...

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