Sour Cream Pound Cake

This is a good lighter version of a pound cake. It is a little more dry, but is easily enhanced with some macerated berries and whipped cream. The outside crust of the cake is so tasty!

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.

The inside was so moist and rich, and tasted almost like brown sugar. Although easy and delicious, it was a little too plain to merit a "5" and I agree would benefit from a fruit topping or some sort of glaze.

The texture was excellent. Moist and tender. The inside color was pretty also, almost perfectly white, due I'm sure to the egg whites. I added orange zest, a tiny pinch of lemon zest (for balance), and a couple tsp. of poppyseeds, for an orange-poppyseed poundcake. Sprinkled powdered sugar on top just before serving; very pretty, and released from my Nordicware bundt pan perfectly.

I have made this cake for years, everyone always loves it, I do serve it with crushed fruit in season. I even have friends ask for me to bring it to various events.