Light Sour Cream Pound Cake with Lemon-Lime Glaze

Ready in 1 hour

Top-ranked recipe named "Light Sour Cream Pound Cake with Lemon-Lime Glaze"

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Ingredients

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1 c Powdered sugar
1/3 c Water
=== FOR GLAZE ===
Nonstick cooking spray
2 tb Canola oil
(or canola oil
Baking alternative)
1 Whole Egg
1 tb Lime juice
8 oz Light sour cream
1 tb Lemon juice
3 Egg whites
=== FOR CAKE ===
All-purpose flour; to
1 Box Yellow cake mix -; (18
1 ts Vanilla

Original recipe makes 12 servings

Servings  

Preparation

To prepare cake: Preheat oven to 350 degrees. Coat a 10-inch tube pan or Bundt pan with cooking spray. Dust with about 1 tablespoon all-purpose flour, then invert over a sink and tap firmly to dislodge excess flour. Set aside. Place cake mix in bowl of an electric mixer. In a separate container, combine oil, egg whites, whole egg, light sour cream and vanilla. Stir to blend. Add the egg mixture to the cake mix; beat on low speed, drizzling the water over the mix. Beat on medium speed for 2 minutes, or until the batter is light and fluffy. Pour into prepared pan. Bake in the center of the oven for 35 to 45 minutes, until cake is golden on top or a pick inserted in the center comes out clean. Let cool on a rack for 20 minutes. Invert onto a serving platter; let cool completely. To prepare glaze: In a medium bowl, combine powdered sugar and lemon and lime juices. Stir with a whisk to make a thick glaze. Drizzle over cooled cake. Yield: 12 servings. Recipe Source: St. Louis Post-Dispatch - 11-23-1998 Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy.net

Calories Per Serving: 96 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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