Lemon Pound Cake

What a delightful spring-time dessert this was! This is fairly easy to make and is very versatile. Serve it with berries or ice-cream, use left-overs for toast or French toast. This is one recipe you will want to make again and again!

serves 12 ( 5 points +)

• 6 T. butter
• 1-1/2 c. flour
• 1/2 tsp. salt
• 1/4 tsp. baking soda
• 2 eggs
• 1/2 c. fat-free sour cream
• 1 tsp. grated lemon zest
• 1/4 c. fresh lemon juice
• 1 c. sugar

Preheat oven to 325 and spray a 9 x 5 inch loaf pan with nonstick spray.

Combine the flour, salt and baking soda in a medium bowl; set aside.

Whisk the eggs, sour cream, lemon zest, and lemon juice in another bowl and set aside.

Place the butter in a large bowl and beat with an electric mixer until creamy. Add sugar in two additions beating until blended after each. Add the sour cream mixture and mix. Add half of the flour mixture and mix again. Stir in remaining flour mixture by hand.

Transfer dough to loaf pan. Bake 45-60 minutes or until lightly golden and springs back when touched.
Cool completely in pan.

adapted from the cookbook: "Eating in Color" by Frances Largeman-Roth