Lemon Pound Cake with Strawberries
Makes 16 servings
|2||cups all-purpose flour|
|1||teaspoon baking powder|
|1||teaspoon baking soda|
|1/2||cup reduced-fat sour cream|
|1/2||cup fat-free (skim) milk|
|1/4||cup vegetable oil|
|1/4||cup cholesterol-free egg substitute|
|2||tablespoons lemon juice|
|1||teaspoon grated lemon peel|
|Sugar substitute (optional)|
- 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.
|Serving Size:||1 slice cake with about 3 tablespoons strawberry slices|
|Saturated Fat||1 g|
|Total Fat||6 g|
|Calories from Fat||29 %|
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