Light Sour Cream Pound Cake With Lemon-lime Glaze

Recipe Ingredients

		For Cake
		Nonstick cooking spray
		All-purpose flour - to prepare pan
1		Yellow cake mix - (18 1/4 oz))
2 tablespoons	30ml	Canola oil
		(or canola oil butter-flavored
		Baking alternative)
3		Egg whites
1		Egg
8 oz	227g	Light sour cream
1 teaspoon	5ml	Vanilla
1/3 cup	78ml	Water
		For Glaze
1 cup	198g / 7oz	Powdered sugar
1 tablespoon	15ml	Lemon juice
1 tablespoon	15ml	Lime juice

Recipe Instructions

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.

Source:
St. Louis Post-Dispatch - 11-23-1998

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