Cakes - Sour Cream Pound Cake
Amy
Cooking Light
ingredients
- 3 cups sugar
- 3/4 cup butter, softened
- 1 1/3 cups egg substitute or 8 egg whites
- 1 1/2 cups low-fat sour cream
- 1 teas baking soda
- 4 1/2 cups sifted cake flour
- 1/4 teas salt
- 2 teas vanilla extract
- Fresh blackberries
- Mint sprigs
- Variations:
- Lemon: Add 1 teas zest
- Coconut: Decrease vanilla to 1 teas; add 1 teas coconut extract
- Almond: Decrease vanilla to 1 teas; add 1 teas almond extract
directions
- 1
Preheat oven to 325°F.
- 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. (If using egg whites, add one at a time, beating well after each.)
- 3
Combine sour cream and baking soda. Stir well, and set aside. Combine flour and salt. Add flour mixture and sour cream mixture alternately to sugar mixture, beginning and ending with flour mixture. Stir in vanilla.
- 4
Pour batter into a 10-inch tube pan coated with cooking spray. Bake 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.
Source: Amy
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