Title: Pineapple Pound Cake
Categories: Cakes
Yield: 16 Servings

-----------------------------------BATTER-----------------------------------
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

----------------------------------TOPPING----------------------------------
1/4 c Lemon juice
1/4 c 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
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.