Rating: 4.5 stars
20 Ratings
  • 5 star values: 13
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 2

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.

Recipe by Cooking Light April 2000

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Credit: Randy Mayor

Recipe Summary test

Yield:
18 servings (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

323 calories; calories from fat 29%; fat 10.4g; saturated fat 6g; mono fat 3g; poly fat 0.6g; protein 4g; carbohydrates 53.4g; fiber 0.7g; cholesterol 62mg; iron 1.3mg; sodium 172mg; calcium 27mg.
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