TLC Cooking "Lemon Pound Cake with Strawberries"

Lemon Pound Cake with Strawberries

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:

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