Fat Free Sour Cream Pound Cake
photo by WorkingMom2three
- Ready In:
- 1hr 10mins
- Ingredients:
- 7
- Serves:
-
10
ingredients
- 1 cup nonfat sour cream
- 4 egg whites, whipped
- 1 teaspoon vanilla
- 1 1⁄2 cups unbleached flour
- 1 cup Splenda sugar substitute
- 1⁄4 teaspoon baking powder
- 1⁄8 teaspoon baking soda
directions
- Preheat oven to 325°F.
- Oil and flour a loaf pan.
- In a mixing bowl, combine sour cream, egg whites, and vanilla.
- In another mixing bowl, combine flour, sugar, baking powder, and baking soda.
- Combine wet and dry ingredients until just moistened.
- Pour into pan and bake for 1 hour or until a knife inserted into the center comes out clean.
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Reviews
-
I'm so sorry...but this recipe is awful! The taste is good, (ofcourse I added cardamom). But the texture is terrible! It looked like a dog bisquit and tasted like rubber. My mother in law said, "I'm still chewing it." I guess there are just some things that shouldn't be fat free and sugar free. Sorry.
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Oh, why didn't I read the reviews firs? I had the same experience of justcallmetoni. I kept testing it, and the knife would come out with this goo on it. After ~75 minutes, the top was browning, so I took it out of the oven, and it collapsed into an ugly looking loaf. Since I was going to use it as a base for trifle, I wasn't too concerned about the looks of it, but when I cut it into slices, the inside was like rubber. Not uncooked, but more like cooked into glue. I am now going to toast the slices in the oven to see if I can salvage it at all.