A lighter version of a classic sour cream pound cake, this recipe from Cooking Light Desserts uses low-fat margarine and egg substitute to reduce the fat without sacrificing the moist, tender crumb.
Author
Unknown (from Cooking Light Desserts magazine, page 62)
Recipe
| Measurements | Ingredients |
|---|---|
| 3 cups | Sugar |
| 3/4 cup | Lo-Fat Margarine |
| 1 1/3 cups | Frozen Egg Substitute, thawed |
| 1 1/2 cups | Lo-Fat Sour Cream |
| 1 teaspoon | Baking Soda |
| 4 1/2 cups | Sifted Cake Flour |
| 1/4 teaspoon | Salt |
| 2 teaspoons | Vanilla |
Instructions
- Preheat the oven to 325°F. Coat a 10-inch tube pan with cooking spray.
- In a large bowl, cream the sugar and margarine at medium speed with an electric mixer until well combined.
- Gradually add the thawed egg substitute, beating well.
- In a small bowl, combine the sour cream and baking soda; stir well and set aside.
- In another bowl, combine the sifted cake flour and salt.
- With the mixer running at low speed, add the flour mixture to the creamed mixture in three parts, alternating with the sour cream mixture, beginning and ending with the flour.
- Stir in the vanilla.
- Spoon the batter into the prepared pan.
- Bake for 1 hour and 35 minutes, or until a long wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before removing it to a wire rack to cool completely.
Note
You can replace the egg substitute with 8 egg whites if desired; add the whites one at a time to the batter.
Nutritional Information: 250 calories per 1/16th of the cake, 7.7g fat per slice.
