Lemon Pound Cake
Lemon Pound Cake is an moderately easy dinner. Made with 3/4 c. granulated sugar, 1/3 c. margarine, softened, 1 c. reduced fat sour cream, 3 egg whites (room temperature) and 1 tbsp. grated lemon rind, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
Spray a 6-cup fluted cake pan with nonstick cooking spray. In a large mixing bowl, beat the sugar and margarine until smooth and fluffy.
Beat in sour cream, egg whites, lemon rind and lemon juice until smooth.
Sift together the flour, baking soda and salt and add to batter.
Mix until smooth, about 1 minute.
Spoon batter into prepared pan and bake in preheated 350Β° oven for 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 20 minutes.
Invert onto wire rack.
π· Perfect Pairings
Complete your meal with these
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment