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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.

Mary Creel, MS, RD

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Credit: Randy Mayor; Cindy Barr

Recipe Summary

Yield:
18 servings (serving size: 1 piece)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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

  • 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.

  • 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.

Nutrition Facts

304 calories; calories from fat 30%; fat 10g; saturated fat 6.1g; mono fat 2.3g; poly fat 0.5g; protein 3.7g; carbohydrates 51g; fiber 0.4g; cholesterol 62mg; iron 1.8mg; sodium 196mg; calcium 12mg.
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