Fat Free Sour Cream Pound Cake

photo by WorkingMom2three photo by WorkingMom2three
photo by WorkingMom2three
photo by WorkingMom2three photo by WorkingMom2three
Ready In:
1hr 10mins




  • 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.

Questions & Replies

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  1. 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.
  2. When you use Splenda especially when it is baked in the oven, it tastes alot better when you use half sugar and half splenda. I speak from experience I have tried using all splenda and like you said the texture is awful, but when you do it half and half it is a lot better.
  3. 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.
  4. I should have read the reviews before trying this recipe. I did use all Splenda and while the taste was fine, the teture was not. The cake came out of the oven after 66 minutes with a nice rise and crispy eterterior. Once removed, it quickly sank into a chewy, doughy mess.
  5. I thought it was pretty good when you take into consideration the ease of preparation and the fat content. I did use the turbinado sugar (half the amount) since I don't like the taste of splenda. I will probably add raisins and some cinnamon next time.



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