Pineapple Pound Cake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cakes | 16 | Servings | |
INGREDIENTS
| 2 1/2 | c | Unbleached flour |
| 1 | c | Fat-free sour cream |
| 3/4 | c | Granulated sugar |
| 3 | Egg whites, whipped | |
| 1 | T | Lemon peel, grated |
| 1 1/2 | t | Baking soda |
| 1 | t | Vanilla |
| 1 | t | Salt |
| 1 | c | Pineapple chunks in juice |
| drained | ||
| 1/4 | c | Lemon juice |
| 1/4 | c | Granulated sugar |
INSTRUCTIONS
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. 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.
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Nutrition (calculated from recipe ingredients)
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Calories: 158
Calories From Fat: 27
Total Fat: 3.1g
Cholesterol: 7.5mg
Sodium: 275.6mg
Potassium: 65.7mg
Carbohydrates: 30.6g
Fiber: <1g
Sugar: 15.4g
Protein: 2.4g