Recipe - Pineapple Pound Cake

BATTER
2 One half cup Unbleached flour
1 cup Fatfree sour cream
Three fourths cup Granulated sugar
3 Egg whites; whipped
1 tablespoon Lemon peel; grated
1 One half teaspoon Baking soda
1 teaspoon Vanilla
1 teaspoon Salt
1 cup Pineapple chunks in juice;
drained

TOPPING
One fourth cup Lemon juice
One fourth cup Granulated sugar

Preheat oven at 375. Prepare 12cup Bundt® pan with cooking spray and
flour; set aside. To prepare batter, combine flour, sour cream, Three fourths 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.