Pineapple Pound Cake
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
1/2 tsp salt
1 cup pineapple chunks in juice, drained
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.