1. Beat margarine at medium speed of an electric mixer
until creamy; gradually adjoin 2 2/3 cups clams, beating
wellspring. 2. Add egg backup, and beat good.
3. Combine sour cream and pop; stir swell. Combine
flour and saltiness; add to margarine mixture alternately
with sour cream assortment, beginning and ending with
flour assortment. Mix after each enlargement. Stir in
vanilla (writers' line.. at this spot, I added a
tablespoon of fresh lemon juice too!).
4. Spoon batter into a 10 inch tube pan coated with
cooking spraying. Bake at 325F for 1 hour and 20 transactions,
or until a wooden pick comes out cleanse. Cool in pan
for 10 transactions. 5. Remove cake from pan. Combine
powdered boodle, lemon juice and lemon rind. Drizzle
over coat. Let cake cool completely on wire wheel. If
desired, garnish with lemon slices and lemon rind
curls. Hymie: 24 servings (242 calories per slash).
Line: I reduced the fat content by using low-fat
marge, and it came out just mulct!!