The best delicious Sour Cream Lemon Pound Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Sour Cream Lemon Pound Cake recipe today!
Hello my friends, this Sour Cream Lemon Pound Cake recipe will not disappoint, I promise! Made with simple ingredients, our Sour Cream Lemon Pound Cake is amazingly delicious, and addictive, everyone will be asking for more Sour Cream Lemon Pound Cake.
What Makes This Sour Cream Lemon Pound Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Sour Cream Lemon Pound Cake.
Ready to make this Sour Cream Lemon Pound Cake Recipe? Let’s do it!
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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 fine!!
From
Yields
24 Servings
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