LEMON-GLAZED POUND CAKE WITH ORANGE CARAMEL SAUCE

Pound Cake
• 1-1/2 cups light sour cream
• 1 tsp. baking soda
• 2/3 cup butter, softened
• 2-2/3 cups granulated sugar
• 5 eggs
• 1-1/2 tsp. vanilla
• 4-1/2 cups sifted cake-and-pastry flour
• 1 tbs. grated lemon rind
• 1/4 tsp. salt.

Glaze
• 3/4 cup icing sugar
• 2 tsp. grated lemon rind
• 2 tbs. lemon juice.

Stir sour cream with baking soda; set aside, In large bowl, beat butter until fluffy; gradually beat in sugar until well combined. Beat in eggs, 1 at a time, scraping down bowl and beating well after each addition. Stir in vanilla. Stir together flour, lemon rind and salt; stir into batter alternately with sour cream mixture, making 3 additions of flour mixture and 2 of sour cream mixture.

Scrape into well greased 10 inch tube pan. Bake in 325o oven for 1 hour and 30 minutes or until light golden and cake tester inserted in centre comes out clean. Let cool in pan on rack for 30 minutes. Turn out onto plate; let cool completely.

Glaze;

In small bowl, whisk together icing sugar and lemon rind and juice; pour over cake, spreading evenly over top and letting excess drip down sides. (Cake can be covered and stored for up to 1 day) Serve with orange caramel sauce.

Makes 16 servings

Per serving with sauce 435 calories - 11g total fat 6g sat. fat.

Orange Caramel Sauce

• 1-1/3 cups Strained fresh orange juice
• 1 cup granulated sugar

In small saucepan, heat orange juice just until warm; keep warm,

In heavy saucepan, stir sugar with 1/3 cup water over medium heat until dissolved, brushing down side of pan with pastry brush dipped in water if crystals cling to side. Increase heat to medium-high; boil, without stirring, until pale caramel color; Stirring constantly, gradually pour in orange juice; boil vigorously for 5 minutes or until reduced to 1-1/4 cups. Cover and refrigerate for at least 6 hours or until thickened. ((Sauce can be refrigerated for up to 3 days . Makes 1-1/4 cups.

1 tbs. about 50 cal. 0 fat.