Rating: 4 stars
5 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 2

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.

Mary Simpson Creel
Recipe by Cooking Light April 2002

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Credit: Randy Mayor; Lydia DeGaris-Pursell

Recipe Summary

Yield:
24 servings (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°.

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  • 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.

Nutrition Facts

250 calories; calories from fat 28%; fat 7.7g; saturated fat 2.3g; mono fat 3.1g; poly fat 1.9g; protein 3.5g; carbohydrates 41.9g; cholesterol 6mg; iron 1.8mg; sodium 170mg; calcium 25mg.
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