Sour Cream Pound Cake With Mixed Berries

pound-cake John Kernick


  • 1 stick butter, softened
  • 1 1/2 cups granulated sugar
  • 1 banana, mashed
  • 1/2 cup nonfat Greek yogurt, such as Fage
  • 1/2 cup fat-free sour cream
  • 3 eggs
  • 3 egg whites
  • 3 cups oat flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • Cooking spray
  • 3 cups fresh mixed berries
  • 2 tablespoons powdered sugar


1. Preheat oven to 325°.

2. Cream butter and sugar in a bowl with an electric mixer on medium speed 1 minute or until well-incorporated. Add banana, yogurt, and sour cream; beat on low speed until combined.

3. Whisk together eggs and egg whites in a separate bowl. Sift oat flour and the next 3 ingredients (through salt) in a large bowl. Add butter and egg mixtures alternately into oat flour mixture.

4. Add vanilla, and pour batter into 10-inch tube pan coated with cooking spray. Bake 1 hour or until a wooden pick inserted in cake comes out clean. Serve toasted, and topped with 1/4 cup berries and 1/2 teaspoon powdered sugar.

  • Prep Time:
  • Cook Time:

  • This pound cake is made with healthier ingredients than most cakes. It calls for Greek yogurt, fat-free sour cream, a mashed banana, oat flour, and it's topped with mixed berries.
  • Yield: Makes 12 servings (serving size: 1 slice)

Nutritional Information

Calories per serving: 403
Fat per serving: 11g
Saturated fat per serving: 6g
Monounsaturated fat per serving: 3g
Polyunsaturated fat per serving: 1g
Protein per serving: 8g
Carbohydrate per serving: 57g
Fiber per serving: 4g
Cholesterol per serving: 74mg
Iron per serving: 1mg
Sodium per serving: 170mg
Calcium per serving: 62mg
Bethenny Frankel