Sour Cream Pound Cake With Berry And Whipped Cream Topping

Sour Cream Pound Cake With Berry And Whipped Cream Topping

Prep Time: 2 Hours

Yields: 1 (10-inch) Pound Cake


Slice into this lighter pound cake recipe that has all the flavor of a traditional one! Low-fat sour cream brings moistness and taste without so many calories.

Ingredients for Pound Cake:

3 cups sugar

¾ cup butter, softened

1⅓ cups egg substitute

1½ cups low-fat sour cream

1 tbsp baking soda

4½ cups sifted cake flour

¼ tsp salt

1 tsp lemon juice

2 tsps vanilla extract

Method for Pound Cake:

Preheat oven to 325°F. Coat a 10-inch tube pan with nonstick cooking spray and set aside. In a large bowl, combine sugar and softened butter. Using a hand-held mixer, beat on medium-speed until well blended, approximately 5 minutes. With mixer running, gradually add egg substitute, beating to blend well into the mixture. Set sugar mixture aside. In a medium bowl, combine sour cream and baking soda, stirring to mix well. Set aside. In a large mixing bowl, combine flour and salt. Blend flour mixture and sour cream mixture alternately to sugar mixture, blending well to combine after each addition. Take care to begin and end with flour mixture. Stir in lemon juice and vanilla then mix well. Pour batter into prepared tube pan and bake 1 hour 35 minutes or until a wooden pick inserted in center of cake comes out clean. Remove from oven and cool in pan 10 minutes on wire rack.

Ingredients for Berry and Whipped Cream Topping:

4 cups sliced strawberries

½ cup sugar

½ cup water

1 (8-ounce) container whipped cream

Method for Berry and Whipped Cream Topping:

In a large zipper bag, combine strawberries, sugar and water then shake to mix well. Refrigerate a minimum of 8 hours. When ready to serve, place a generous serving of berries on top of sliced pound cake and top with whipped cream.