Light Sour Cream Pound Cake With Lemon-lime Glaze

Ingrients & Directions

=== FOR CAKE ===
Nonstick cooking spray
All-purpose flour; to
-prepare pan
1 Box Yellow cake mix -; (18
-1/4 oz))
2 tb Canola oil
(or canola oil
Baking alternative)
3 Egg whites
1 Whole Egg
8 oz Light sour cream
1 ts Vanilla
1/3 c Water
=== FOR GLAZE ===
1 c Powdered sugar
1 tb Lemon juice
1 tb Lime juice

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.

12 servings

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