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Lemon Pound Cake with Strawberries




Source of Recipe


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Recipe Introduction


servings 16
points 4


List of 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)

Recipe



Preheat oven to 350°F. Coat 8×4-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 combined; 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.


Nutrients per Serving
(1 slice cake with about 3 tablespoons strawberry slices)
Calories 180
Calories from Fat 29 %
Total Fat 6 g
Saturated Fat 1 g
Cholesterol 4 mg
Carbohydrate 28 g
Fiber 2 g
Protein 4 g
Sodium 264 mg