Light Sour Cream Pound Cake With Lemon-lime Glaze

To prepare cake: Preheat oven to 350 degrees. Coat a 10-inch tube pan or Bundt pan with cooking spray. Dust with about 1 tablespoon all-purpose flour, then invert over a sink and tap firmly to dislodge excess flour. Set aside.

Place cake mix in bowl of an electric mixer. In a separate container, combine oil, egg whites, whole egg, light sour cream and vanilla. Stir to blend. Add the egg mixture to the cake mix; beat on low speed, drizzling the water over the mix. Beat on medium speed for 2 minutes, or until the batter is light and fluffy.

Pour into prepared pan. Bake in the center of the oven for 35 to 45 minutes, until cake is golden on top or a pick inserted in the center comes out clean. Let cool on a rack for 20 minutes. Invert onto a serving platter; let cool completely.

To prepare glaze: In a medium bowl, combine powdered sugar and lemon and lime juices. Stir with a whisk to make a thick glaze. Drizzle over cooled cake.

Yield: 12 servings.