• 1 lemon
  • 3 cups flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 cup margarine
  • 1 1/2 cup Splenda
  • 4 eggs
  • 1 cup fat free sour cream
  • 1/2 tsp vanilla


Preheat oven to 325
Spray a tube pan with Non stick spray. Grate zest from lemon and squeeze juice; set both aside.
Sift flour, baking powder, baking soda & salt; set aside.
In large bowl beat margarine at medium speed until smooth. Add splenda and beat until light & fluffy. Add eggs 1 at a time, beating well
after each. Add vanilla. Using low speed, beat in flour mixture alternately with sour cream until well blended. Stir in lemon zest and juice.
Pour into pan. Bake 1 hour or until wooden toothpick inserted near center comes out clean. Cool cake in pan on wire rack 20 minutes, then remove from pan to wire rack to cool completely.

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Submitted 6/13/05.
Source: family
Submitted By: Gina S
Lively Lemon Pound Cake