Lowfat Pound Cake
Makes: 24 servings
Ingredients:
3 C sugar
3/4 C butter, softened
8 egg whites
1 1/2 ounces natural butter flavor granules
1 1/2 C low-fat sour cream
1 t baking soda
2 t vanilla extract
4 1/2 C sifted flour
1/8 t salt
Nonstick cooking spray
Directions:
Preheat oven to 325 degrees
Beat sugar and butter together with an electric mixer at medium speed for 5 minutes.
Gradually add egg whites, 2 at a time, beating just until blended after each
addition. Beat in butter-flavor granules until they are absorbed.
Combine sour cream, baking soda, and vanilla in a bowl, and stir until smooth.
Combine flour and salt in another bowl, and stir well. Add 1/3 of the flour mixture
to the butter-sugar-egg mixture; beat until just blended. Add 1/2 of sour cream
mixture to that; beat until just blended.
Add another 1/3 of flour mixture; beat until blended. Add rest of sour cream
mixture; beat until blended. Add remaining flour mixture, beat until blended.
Pour batter into a 10-inch tube pan (Bundt or angel food cake pan) coated with nonstick
cooking spray. Bake for 1 hour and 35 minutes (until a wooden pick inserted in the
center comes out clean.) Let cool in pan for 10 minutes and remove. Let cool
completely on wire rack, about one hour.
Nutritional Information:
Calories: 255
Fat: 6.5 g
Protein: 4.5 g
Carbohydrates: 44 g
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SM