Sour Cream Pound Cake - Zero Guilt Cake

Laila Alin wanted to shave calories from her favorite treat-so Bethenny Franks worked her magic. Each serving size is one slice. I found this recipe in Health magazine. I have not tried this recipe, but I'm posting it for safe keeping.

• Ready In: 1 hr 15 mins
• Serves: 12
• Yields: 1 cake

Ingredients

• 1⁄2 cup butter, softened
• 1 1⁄2 cups granulated sugar
• 1  banana, mashed
• 1⁄2 cup  nonfat fage  Greek yogurt
• 1⁄2 cup fat free sour cream
• 3  eggs
• 3  egg whites
• 3  cups  oat flour
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon baking powder
• 1⁄4 teaspoon salt
• 1  teaspoon vanilla extract
•  cooking spray
• 3  cups  fresh mixed berries
• 2  tablespoons powdered sugar

Directions

1. Preheat oven to 325.
2. Cream butter and sugar in a bowl with an electric mixer on medium speed 1 minute or until well-incorporated. Add banana, yogurt, and sour cream; beat on low speed until combined.
3. Whisk together eggs and egg whites in a separate bowl. Sift oat flour and the next 3 ingredients (through salt) in a large bowl. Add butter and egg mixtures alternately into oat flour mixture.
4. Add vanilla, and pour batter into 10-inch tube pan coated with cooking spray. Bake 1 hour or until a wooden pick inserted in cake comes out clean. Serve toasted, and topped with 1/4 cup berries and 1/2 teaspoon powdered sugar.