Sour Cream Pound Cake Recipe | MyRecipes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Mary Simpson Creel
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.
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)
Instructions
- 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.
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