Lemon pound cake

Lemon pound cake

Ingredients/Components

• sugar - 3/4 c
• salt - 1/4 tsp
• water - 3 Tbsp
• baking soda - 1 tsp
• powdered sugar
• lemon juice - 2 tsp
• grated lemon rind - 1 Tbsp
• cake flour
• egg whites room temperature - 3 item
• fresh lemon juice - 1/4 c
• reduced fat sour cream - 1 c
• softened margarine - 1/3 c

How to make lemon pound cake:

Lemon Syrup:2/3 c. powdered sugar1/4 c. fresh lemon juice3 Tbsp. water Spray 6-cup fluted cake pan with nonstick spray. Beat sugar and margarine until smooth. Beat in next 4 ingredients. Sift dry ingredients together. Add to margarine mixture. Beat 1 minute. Bake at 350° for 40 to 50 minutes. Cool on rack for 20 minutes. Invert onto wire rack. Pierce cake top at 1-inch intervals with skewer or fork. Spoon syrup over cake. Sprinkle with confectioners sugar.

Lemon Syrup: Combine; heat to boiling, stirring constantly until sugar is dissolved. Cool slightly.

Recipe categories: Desserts, Cakes, Weeknight.