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@...
Converted by MM_Buster v2.0l.