1 Yellow cake mix made with pudding
1 egg
4 egg whites
1 cup fat free sour cream
½ cup Amaretto liquor
¼ cup fresh lemon juice
2 teaspoons real lemon extract
1 teaspoon vanilla
1 teaspoon finely grated lemon zest -optional
1. Lightly coat a nonstick or stick resistant 10 to 12-cup bunt cake pan with cooking spray, dust with flour and set aside. Preheat oven to 350º F. Pour dry cake mix into a large mixing bowl. In a smaller bowl whisk sour cream together with egg, egg whites amaretto, lemon juice, extracts and zest.
2. Pour liquid ingredients into mixing bowl and mix all ingredients together on medium speed of an electric mixer for 3 to 4 minutes until well blended.
3. Pour batter into pan and smooth out top. Bake for 38-40 minutes or until cakes tests done. Remove cake from oven and cool in pan for 15 minutes invert cake pan on to serving plate. Prick top of cake with fork or tooth pick then spoon or brush glaze evenly over top and sides of cake. Allow cake to absorb glaze. Sprinkle candied almonds on top of cake and continue to glaze cake until glaze is used up.
Candied Almonds
1/3 cup sliced almonds
3 tablespoons brown sugar
1 tablespoon egg white
Pinch salt
cooking spray
1. Preheat oven to 350 F degrees. Spray baking sheet with non stick cooking spray. Put almonds in small bowl and toss together with sugar egg white and salt. Place nut mixture on baking sheet and bake for 5 minutes or until nuts are lightly browned. Remove from oven and cool.
Amaretto Lemon Glaze
¾ cup sugar
1 tablespoon whipped butter
¼ cup Amaretto liqueur
¼ cup fresh lemon juice
1. Combine sugar, butter and lemon juice in a small saucepan and bring to boil over medium heat stirring constantly for 2 to 3 minutes. Remove from heat cool several minutes and stir Amaretto.
Yield 16 servings each at approximately 267 calories; 6 grams total fat; 1.1 gram total saturated fat; 15 milligrams cholesterol; 44.8 grams total carbohydrate; 0 dietary fiber; 4.3 grams total protein; 289 milligrams sodium
Compare to 376 calories and 19 grams total fat
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