Sour Cream Pound Cake

This cake from the November/December 1993 issue of Cooking Light magazine. It is a lightened version of a recipe handed down to Cooking Light Associate Editor Polly Linthicum from her grandmother. Cooking Light cut the fat content in half and the cholesterol even more drastically, but the cake remains tender, moist, and buttery tasting. I think by using splenda, fat free sour cream and light butter I probably cut even more calories and fat. I felt the result had a great texture, they tasted yummy, they were tender, moist and buttery tasting even with the changes I made.

3 cups sugar (used 1/2 sugar, 1/2 splenda)

3/4 cup stick margarine, softened (used light butter for baking)

1 1/3 cups egg substitute (used egg beaters)

1 1/2 cups low-fat sour cream (used fat free)

1 teaspoon baking soda

4 1/2 cups sifted cake flour (had only 3 c cake flour, used all purpose for rest)

1/4 teaspoon salt

2 teaspoons vanilla extract

Cooking spray

Preheat oven to 325°.

Beat sugar (sugar/splenda mixture) and margarine (light butter) at medium speed of a mixer until well-blended (about 5 minutes). Gradually add egg substitute, beating well.

Combine sour cream and baking soda. Stir well; set aside. (it starts to foam and go over the container! so use a 4 cup measure or a large bowl for this) Combine flour and salt. Add flour mixture to creamed mixture alternately with sour cream mixture, beginning and ending with flour mixture. Stir in vanilla.

Pour batter into a 10-inch tube pan coated with cooking spray. (I decided that I wanted to use individual size heart shaped cake pans. but I only had three! so ( used 4, 2 person size bundt cake pans and for the rest of the batter used a muffin pan with cup cake liners).

Bake at 325° for 1 hour and 35 minutes or until a wooden pick inserted in center comes out clean. (cup cakes and hearts needed 10 mins and the rest of the stuff needed 12 mins.) Cool in pan 10 minutes; remove from pan. Let cool completely on a wire rack.

Note: Eight egg whites can be used in place of egg substitute, if desired. Add one at a time to sugar mixture.

Yield: 24 servings (serving size: 1 slice) or one cup cake. I think this way is easier to store and serve. The original recipe said 250 calories per serving. With the changes I made, I am guessing about 200 calories per serving.