Sour Cream Pound Cake

Sour Cream Pound Cake Recipe
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

Nutritional Information

Calories 250
Caloriesfromfat 28 %
Fat 7.7 g
Satfat 2.3 g
Monofat 3.1 g
Polyfat 1.9 g
Protein 3.5 g
Carbohydrate 41.9 g
Fiber 0.0 g
Cholesterol 6 mg
Iron 1.8 mg
Sodium 170 mg
Calcium 25 mg

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.

Note:

Mary Simpson Creel,

April 2002
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