Randy Mayor; Lydia DeGaris-Pursell
24 servings (serving size: 1 slice)

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.

How to Make It

Step 1

Preheat oven to 325°.

Step 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.

Step 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.

Step 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.

Step 5

Note: Eight egg whites can be used in place of egg substitute. Add one at a time to sugar mixture.

Step 6


Step 7

Lemon: Add 1 teaspoon grated lemon rind.

Step 8

Coconut: Decrease vanilla to 1 teaspoon; add 1 teaspoon coconut extract.

Step 9

Almond: Decrease vanilla to 1 teaspoon; add 1 teaspoon almond extract.

Ratings & Reviews

latty72's Review

July 05, 2013
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!

Gimmesweets's Review

May 30, 2011
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.

rstarrlemaitre's Review

April 07, 2011
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.

ael5292's Review

February 11, 2011
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.

laurenewalker1's Review

January 07, 2010
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.