Sour cream lemon pound cake
24 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | Margarine, softened |
| 2⅔ | cup | Sugar |
| 1¼ | cup | Egg substitute, thawed |
| 1½ | cup | Low-fat sour cream |
| 1 | teaspoon | Baking soda |
| 4½ | cup | Sifted flour |
| ¼ | teaspoon | Salt |
| 2 | teaspoons | Vanilla |
| Vegetable cooking spray | ||
| ½ | cup | Sifted powdered sugar |
| 1 | teaspoon | Grated lemon rind |
| 1 | tablespoon | Fresh lemon juice |
| Lemon slices (optional) | ||
| Lemon rind curls (optional) | ||
Directions
1. Beat margarine at medium speed of an electric mixer until creamy; gradually add 2⅔ cups sugar, beating well. 2. Add egg substitute, and beat well. 3. Combine sour cream and soda; stir well. Combine flour and salt; add to margarine mixture alternately with sour cream mixture, beginning and ending with flour mixture. Mix after each addition. Stir in vanilla (writers' note.. at this point, I added a tablespoon of fresh lemon juice also!). 4. Spoon batter into a 10 inch tube pan coated with cooking spray. Bake at 325F for 1 hour and 20 minutes, or until a wooden pick comes out clean. Cool in pan for 10 minutes. 5. Remove cake from pan. Combine powdered sugar, lemon juice and lemon rind. Drizzle over cake. Let cake cool completely on wire rack. If desired, garnish with lemon slices and lemon rind curls. Yield: 24 servings (242 calories per slice). Note: I reduced the fat content by using low-fat margarine, and it came out just fine!!