Sour cream lemon pound cake
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Sour cream lemon pound cake
  Lemon    Cakes    Low Fat    Creams  
Last updated 6/12/2012 1:23:38 AM. Recipe ID 56804. Report a problem with this recipe.
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      Title: Sour cream lemon pound cake
 Categories: Cyberealm, Mom's best, Cakes, Low-fat
      Yield: 24 Servings
    2/3 c  Margarine, softened
  2 2/3 c  Sugar
  1 1/4 c  Egg substitute, thawed
  1 1/2 c  Low-fat sour cream
      1 ts Baking soda
  4 1/2 c  Sifted 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 slices (optional)
           Lemon rind curls (optional)
  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). Note: I reduced
  the fat content by using low-fat margarine, and it came out just

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Recipe ID 56804 (Apr 03, 2005)

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