Saturday, March 7, 2009

Sour Cream Pound Cake

24 servings (serving size: 1 slice)

* 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)

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.

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.

Nutritional Information
Calories: 250 (28% from fat)
Fat: 7.7g (sat 2.3g,mono 3.1g,poly 1.9g)
Protein: 3.5g
Carbohydrate: 41.9g
Fiber: 0.0g
Cholesterol: 6mg
Iron: 1.8mg
Sodium: 170mg
Calcium: 25mg

source by:
recipes by: Mary Simpson Creel, Cooking Light
Randy Mayor; Lydia DeGaris-Pursell


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