| 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 |
tb |
Lemon peel; grated |
| 1 1/2 |
ts |
Baking soda |
| 1 |
ts |
Vanilla |
| 1 |
ts |
Salt |
| 1 |
c |
Pineapple chunks in juice; drained |
| 1/4 |
c |
Lemon juice |
| 1/4 |
c |
Granulated sugar |
INSTRUCTIONS
BATTER
TOPPING
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.
A Message from our Provider:
“It’s not how you start, it’s how you finish that counts”