Disappointing; I was expecting this to taste like what I call a "real" pound cake--since it is called a "pound cake"-- and it does not. The egg substitute and the sour cream do not replace the tastes one expects in a pound cake, which come from butter and whole eggs. Sometimes substitutes in recipes do simulate the taste of what they replace very nicely, but not here. Perhaps better to call this one a Low-Cholesterol Bundt-type Cake. It makes a beautiful presentation; mine only took 1 hour 10 minutes (instead of 1 hr./35 mins) to be done and have a dark brown skin from the egg substitute (I used Egg Beaters). There was an aftertaste of the cooked egg whites, like one gets from eating meringue, that stayed with me. This recipe would be okay for someone who should not have butter or eggs and craved a cake, but for someone wanting the taste of a traditional pound cake, it is definitely lacking in taste and consistency. Also, this is a very pricey cake to make considering its taste.
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
More From Cooking Light
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
- Preheat oven to 325°.
- 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.
- 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.
- 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.
- Note: Eight egg whites can be used in place of egg substitute. Add one at a time to sugar mixture.
- VARIATIONS
- Lemon: Add 1 teaspoon grated lemon rind.
- Coconut: Decrease vanilla to 1 teaspoon; add 1 teaspoon coconut extract.
- Almond: Decrease vanilla to 1 teaspoon; add 1 teaspoon almond extract.
Sour Cream Pound Cake Recipe at a Glance
- COURSE: Cakes/Frostings, Desserts
- CONVENIENCE: Entertaining, Freezable, Gifts, Kid-Friendly, Make-Ahead, Portable/Picnic
- COOKING METHOD: Bake
- OCCASION: Birthdays/Anniversaries
- PUBLICATION: Cooking Light
More Recipes for Cakes/Frostings
-
Fresh Ginger Cake with Candied Citrus Glaze
Cooking Light -
Lemon-Coconut Pound Cake Loaf
Southern Living -
Black Forest Pound Cake
Southern Living
advertisement
Indulge your cravings!
Free Daily Indulgence Newsletter: You'll get our most indulgent sweets and savory treats.
We Respect Your Privacy. Privacy Policy