Makeover Sour Cream Coffee Cake

I found this recipe in my new Light N Tasty magazine.

• Ready In: 1 hr 10 mins
• Yields: 1 cake

Ingredients

• 1⁄2 cup butter, soft
• 2  cups sugar
• 1  egg
• 4  egg whites
• 2  teaspoons lemon juice
• 1  teaspoon  grated lemon peel
• 1⁄2 teaspoon  almond extract
• 3  cups flour
• 1  teaspoon baking soda
• 3⁄4 teaspoon salt
• 1 1⁄2 cups reduced-fat sour cream
• 1⁄4 cup  chopped walnuts, toasted
• 2  teaspoons icing sugar

Directions

1. In large bowl, beat butter and sugar till crumbly (2 minutes). Add egg, then egg whites, beat well after each addition. Stir in the lemon juice, lemon peel and extract.
2. Combine the flour, baking soda and salt. Add the butter mixture alternately with the sour cream. Fold in walnuts.
3. Coat a 10-inch fluted tube pan with non-stick spray and dust with flour. Add batter. Bake at 350° for 50-60 minutes till toothpick inserted comes out clean.
4. Cool completely. Dust with sugar.