Lemon Pound Cake

• 3/4 c. granulated sugar
• 1/3 c. margarine, softened
• 1 c. reduced fat sour cream
• 3 egg whites (room temperature)
• 1 Tbsp. grated lemon rind
• 2 tsp. fresh lemon juice
• 2 1/2 c. cake flour
• 1 tsp. baking soda
• 1/4 tsp. salt
• Lemon Syrup (recipe follows)
• powdered sugar for sprinkling

1. Spray a 6-cup fluted cake pan with nonstick cooking spray. In a large mixing bowl, beat the sugar and margarine until smooth and fluffy.
2. Beat in sour cream, egg whites, lemon rind and lemon juice until smooth.
3. Sift together the flour, baking soda and salt and add to batter.
4. Mix until smooth, about 1 minute.
5. Spoon batter into prepared pan and bake in preheated 350u0b0 oven for 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 20 minutes.
6. Invert onto wire rack.

sugar, margarine, sour cream, egg whites, lemon rind, lemon juice, cake flour, baking soda, salt, lemon syrup, powdered sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=667745 (may not work)