Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1

This cake keeps well in an airtight container for several days. If you don't have a Bundt pan, use a 10-inch tube pan.

Recipe by Cooking Light May 2004

Gallery

Credit: Randy Mayor; Jan Gautro

Recipe Summary

Yield:
18 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

    Advertisement
  • Coat a 12-cup Bundt pan with cooking spray; dust with breadcrumbs.

  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring well with a whisk. Place sugar and butter in a large bowl; beat with a mixer at medium speed until light and fluffy (about 3 minutes). Add rind, juice, and extract, beating until well blended. Add egg whites and egg, 1 at a time, beating well after each addition. Add flour mixture to sugar mixture alternately with sour cream, beginning and ending with flour mixture. Stir in walnuts.

  • Spoon batter into prepared pan. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes on a wire rack; remove from pan. Cool completely on wire rack. Sprinkle with powdered sugar.

Nutrition Facts

253 calories; calories from fat 28%; fat 8g; saturated fat 4.4g; mono fat 1.8g; poly fat 1.1g; protein 4.4g; carbohydrates 42g; fiber 0.7g; cholesterol 32mg; iron 1.1mg; sodium 261mg; calcium 37mg.
Advertisement
Advertisement