Sour Cream Pound Cake

Randy Mayor; Lydia DeGaris-Pursell

Slice into a lighter pound cake recipe that has all the flavor of a traditional one. Low-fat sour cream brings moistness and taste without so many calories.

Yield: 24 servings (serving size: 1 slice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 250
  • Calories from fat: 28%
  • Fat: 7.7g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 1.9g
  • Protein: 3.5g
  • Carbohydrate: 41.9g
  • Fiber: 0.0g
  • Cholesterol: 6mg
  • Iron: 1.8mg
  • Sodium: 170mg
  • Calcium: 25mg

Ingredients

  • 3 cups sugar
  • 3/4 cup butter, softened
  • 1 1/3 cups egg substitute
  • 1 1/2 cups low-fat sour cream
  • 1 teaspoon baking soda
  • 4 1/2 cups sifted cake flour
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • Cooking spray
  • Fresh blackberries (optional)
  • Mint sprigs (optional)

Preparation

  1. Preheat oven to 325°.
  2. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Gradually add egg substitute, beating well.
  3. Combine sour cream and baking soda. Stir well, and set aside. Lightly spoon cake flour into dry measuring cups, and level with a knife. Combine flour and salt. Add flour mixture and sour cream mixture alternately to sugar mixture, beginning and ending with flour mixture. Stir in vanilla.
  4. Pour batter into a 10-inch tube pan coated with cooking spray. Bake at 325° for 1 hour and 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on wire rack; remove from pan. Cool completely on wire rack. Garnish with blackberries and mint, if desired.
  5. Note: Eight egg whites can be used in place of egg substitute. Add one at a time to sugar mixture.
  6. VARIATIONS
  7. Lemon: Add 1 teaspoon grated lemon rind.
  8. Coconut: Decrease vanilla to 1 teaspoon; add 1 teaspoon coconut extract.
  9. Almond: Decrease vanilla to 1 teaspoon; add 1 teaspoon almond extract.
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