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Pineapple Pound Cake

Source of Recipe

Recipe By : Eater's Choice
Pineapple Pound Cake

Serving Size : 16

---Batter----
2 1/2 cup unbleached flour
1 cup fat-free sour cream
3/4 cup granulated sugar
3 egg whites -- whipped
1 Tbsp lemon peel -- grated
1 1/2 tsps baking soda
1 tsp vanilla
tsp salt
1 cup pineapple chunks in juice -- drained

----Topping----
1/4 cup lemon juice
1/4 cup granulated sugar

Preheat oven at 375. Prepare 12-cup Bundt pan with cooking spray and flour; set aside. To prepare batter, combine flour, sour cream, 3/4 cup sugar, egg whites, lemon peel, baking soda, vanilla, and salt in a mixing bowl. Pour half the batter into prepared pan. Spread pineapple evenly over batter. Cover with remaining batter. bake for 40 minutes. Let cool for 5 minutes.

Meanwhile, to prepare topping, combine lemon juice and remaining sugar in a saucepan. Bring to a boil, reduce heat, and simmer for 5 minutes. Remove cake from pan. Pierce it with a fork and spoon lemon juice mixture into holes and over top of cake.

Per serving: 140 Calories; 0g fat (0% calories from fat); 3g Protein; 32g Carbohydrate; 2mg Cholesterol; 149mg Sodium

NOTES : To freeze, place unfrosted cake in a freezer bag or airtight container. Seal, label, and freeze for up to 3 months. When ready to serve, thaw at room temperature about 3 hours