Sour Cream-Lemon Pound Cake
Yield: 18 servings (serving size: 1 slice)
a.. Cooking spray
b.. 3 tablespoons dry breadcrumbs
c.. 3 1/4 cups all-purpose flour
d.. 1/2 teaspoon baking soda
e.. 1/4 teaspoon salt
f.. 3/4 cup butter or stick margarine, softened
g.. 2 1/2 cups granulated sugar
h.. 2 teaspoons lemon extract
i.. 3 large eggs
j.. 1 1/2 tablespoons grated lemon rind (about 2 lemons)
k.. 1/4 cup fresh lemon juice, divided
l.. 1 (8-ounce) carton low-fat sour cream
m.. 1 cup powdered sugar
Preparation
1.. Preheat oven to 350°.
2.. Coat a 10-inch tube pan with cooking spray, and dust with the breadcrumbs.
3.. Lightly spoon flour into dry measuring cups; level with a knife. Combine
flour, baking soda, and salt in a bowl; stir well with a whisk. Beat the butter
in a large bowl at medium speed of a mixer until light and fluffy. Gradually
add the granulated sugar and lemon extract, beating until well-blended. Add
eggs, 1 at a time, beating well after each addition. Add grated lemon rind and
2 tablespoons lemon juice; beat 30 seconds. Add flour mixture to sugar mixture
alternately with sour cream, beating at low speed, beginning and ending with
flour mixture.
4.. Spoon batter into prepared pan. Bake at 350° for 1 hour and 10 minutes or
until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes
on a wire rack; remove from pan. Cool completely on wire rack. Combine 2
tablespoons of lemon juice and powdered sugar. Drizzle glaze over top of cake.
Nutritional Information
Amount per serving
a.. Calories: 323
b.. Calories from fat: 29%
c.. Fat: 10.4g
d.. Saturated fat: 6g
e.. Monounsaturated fat: 3g
f.. Polyunsaturated fat: 0.6g
g.. Protein: 4g
h.. Carbohydrate: 53.4g
i.. Fiber: 0.7g
j.. Cholesterol: 62mg
k.. Iron: 1.3mg
l.. Sodium: 172mg
m.. Calcium: 27mg
~ Enjoy the recipes and bon appettit ~
Arlette Arthur
[Non-text portions of this message have been removed]
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