Sour Cream-Lemon Pound Cake

Sour Cream-Lemon Pound Cake Recipe
Photo: Randy Mayor
This lightened version of a traditional sour cream pound cake calls for a reduced amount of butter and low-fat sour cream.  It's citrusy flavor comes from fresh lemon juice, lemon rind and lemon extract in the batter and the sweet lemon glaze that's drizzled on top of the cake.

Yield:

18 servings (serving size: 1 slice)

Recipe from

Nutritional Information

Calories 323
Caloriesfromfat 29 %
Fat 10.4 g
Satfat 6 g
Monofat 3 g
Polyfat 0.6 g
Protein 4 g
Carbohydrate 53.4 g
Fiber 0.7 g
Cholesterol 62 mg
Iron 1.3 mg
Sodium 172 mg
Calcium 27 mg

Ingredients

Cooking spray
3 tablespoons dry breadcrumbs
3 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter or stick margarine, softened
2 1/2 cups granulated sugar
2 teaspoons lemon extract
3 large eggs
1 1/2 tablespoons grated lemon rind (about 2 lemons)
1/4 cup fresh lemon juice, divided
1 (8-ounce) carton low-fat sour cream
1 cup powdered sugar

Preparation

Preheat oven to 350°.

Coat a 10-inch tube pan with cooking spray, and dust with the breadcrumbs.

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.

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.

Note:

April 2000
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