Lemon Pound Cake with Strawberries
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Lemon Pound Cake with Strawberries
YIELD Makes 16 servings
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INGREDIENTS
| 2 | cups all-purpose flour |
| 1 | teaspoon baking powder |
| 1 | teaspoon baking soda |
| 1/2 | teaspoon salt |
| 1/2 | cup reduced-fat sour cream |
| 1/2 | cup fat-free (skim) milk |
| 1/3 | cup sugar |
| 1/4 | cup vegetable oil |
| 1/4 | cup cholesterol-free egg substitute |
| 2 | tablespoons lemon juice |
| 1 | teaspoon grated lemon peel |
| 3 | pints strawberries |
| Sugar substitute (optional) | |
PREPARATION:
- Preheat oven to 350°F. Coat 8X4-inch loaf pan with nonstick cooking spray; set aside. Combine flour, baking powder, baking soda and salt in large bowl.
- Combine sour cream, milk, sugar, oil, egg substitute, lemon juice and lemon peel in medium bowl. Stir sour cream mixture into flour mixture until well blended; pour batter into prepared pan. Bake 45 to 50 minutes or until toothpick inserted into center comes out clean.
- Let cake cool 20 minutes before removing from pan; cool completely. Meanwhile, slice strawberries. Sprinkle to taste with sugar substitute, if desired. Slice cake and serve with strawberries.
This recipe appears in:
Cakes
NUTRITIONAL INFORMATION:
| Serving Size: | 1 slice cake with about 3 tablespoons strawberry slices |
| Fiber | 2 g |
| Carbohydrate | 28 g |
| Cholesterol | 4 mg |
| Saturated Fat | 1 g |
| Total Fat | 6 g |
| Calories from Fat | 29 % |
| Calories | 180 |
| Protein | 4 g |
| Sodium | 264 mg |
DIETARY EXCHANGE:
| Fat | 1 |
| Fruit | 1 |
| Starch | 1 |
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