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    Pineapple Pound Cake


    Source of Recipe


    Aunt Saunny

    Servings: 10


    Ingredients:
    2 1/2 c unbleached flour
    1 c fat-free sour cream
    3/4 c granulated sugar
    3 egg whites -- whipped
    1 tbsp lemon peel -- grated
    1 1/2 tsps baking soda
    1 tsp vanilla
    tsp salt
    1 c pineapple chunks in juice -- drained
    ----Topping----
    1/4 c lemon juice
    1/4 c 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
    battter. 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 suacepan. 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.
 

 

 

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