Easy Low Fat Sour cream lemon pound cake Recipe

Yield:

24 Servings

Ingredients:

2/3	c	margarine, Regular margarine, softened
2 2/3	c	sugars sugar
1 1/4	c	egg substitute, thawed
1 1/2	c	Low-fat sour cream, sour cream
1	ts	baking soda baking soda
4 1/2	c	Sifted wheat flour, flour
1/4	ts	salt
2	ts	vanilla
		Vegetable cooking spray
1/2	c	Sifted powdered sugar
1	ts	Grated lemon rind
1	tb	Fresh lemon juice, lemon juice
		Lemon slices (optional)
		lemon rind curls (optional)

Preparation for Low Fat and Healthy Sour cream lemon pound cake Recipe:

1. Beat margarine at medium speed of an electric mixer until creamy;
gradually add 2 2/3 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).

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