Randy Mayor; Cindy Barr
Yield
18 servings (serving size: 1 piece)

This lightened version of an old-fashioned sour cream pound cake uses light sour cream and less butter and eggs than a traditional pound cake recipe but keeps all the rich flavor.

Using low-fat sour cream makes this pound cake just as moist, but half as fattening. Try pairing it with fresh fruit and Cool Whip.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Coat a 10-inch tube pan with cooking spray; dust with breadcrumbs.

Step 3

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and salt; stir with a whisk. Combine sour cream and baking soda; stir well. Place butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Gradually add sugar and vanilla, beating until well blended. Add eggs, 1 at a time, beating well after each addition. Add juice; beat 30 seconds. Add flour mixture alternately with sour cream mixture to sugar mixture, beating at low speed, beginning and ending with flour mixture.

Step 4

Spoon batter into prepared pan. Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

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