Sour Cream Pound Cake (Low-Fat)
📜 Collection: UK15 | ✍️ Attribution: Unknown (from Cooking Light Desserts) | 📂 Category: Desserts A lighter version of a classic sour cream pound cake, made with egg substitute and low-fat margarine for a lighter but still moist and tender crumb.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 1 hour 35 mins | None | 16 servings |
🔪 Key Equipment
- 10-inch tube pan
- Large bowl
- Small bowl
- Mixing bowls
- Electric mixer
- Long wooden skewer
- Wire rack
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 3 cups | Sugar | Granulated |
| 3/4 cup | Margarine | Low-fat |
| 1 1/3 cups | Egg Substitute | Frozen, thawed (or 8 egg whites) |
| 1 1/2 cups | Sour Cream | Low-fat |
| 1 teaspoon | Soda | Baking soda |
| 4 1/2 cups | Cake Flour | Sifted |
| 1/4 teaspoon | Salt | Standard |
| 2 teaspoons | Vanilla | Extract |
Instructions
Step 1: Prep and Cream
- Preheat the oven to 325°F. Coat a 10-inch tube pan with cooking spray.
- In a large bowl, cream the 3 cups sugar and 3/4 cup margarine at medium speed with an electric mixer until well combined.
- Gradually add the 1 1/3 cups frozen egg substitute, beating well until incorporated.
Step 2: Mix Bases
- In a small bowl, combine the 1 1/2 cups low-fat sour cream and 1 teaspoon baking soda; stir well and set aside.
- In another bowl, combine the 4 1/2 cups sifted cake flour and 1/4 teaspoon salt.
Step 3: Combine and Bake
- 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 2 teaspoons 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 and golden brown and fragrant.
- Let the cake cool in the pan for 10 minutes before removing it to a wire rack to cool completely.
💡 Make-Ahead & Storage: Store the cooled cake tightly wrapped at room temperature for up to 3 days or freeze for longer storage.
Original Recipe Scan
