lighter pound cake

(1 rating)
Recipe by
chris elizondo
Chicago, IL

This is a tweaked (lemon-less) version of The Deen Brothers "Lighter Never Fail" Pound Cake. Awesomely delicious even if is healthier than the regular ..yum-yum. Enjoy!

(1 rating)
yield 16 serving(s)
prep time 15 Min
cook time 1 Hr

Ingredients For lighter pound cake

  • 3 c
    cake flour (store bought or mix your own!)
  • 1 1/2 tsp
    baking powder
  • 1/2 tsp
    salt
  • 3 lg
    eggs, separated
  • 1/2 c
    fat free milk
  • 1/2 c
    reduced fat sour cream
  • 1/2 c
    (1 stick) butter , softened
  • 1 1/2 c
    sugar

How To Make lighter pound cake

  • 1
    Preheat the oven to 325°F. Spray a 10-inch Bundt pan with nonstick spray
  • 2
    Combine the flour, baking powder, and salt in a large bowl until blended. Whisk the eggs in a medium bowl until frothy. Whisk in the milk and sour cream.
  • 3
    With an electric mixer on medium speed, beat the butter until smooth and creamy, about 1 minute. Gradually add the sugar and beat until light and fluffy, about 2 minutes. Reduce the speed to low. Alternately add the flour mixture and the milk mixture, beginning and ending with the flour mixture and beating just until blended.
  • 4
    Scrape the batter into the pan. Bake until a toothpick inserted into the center comes out clean about 55 – 60 minutes. Do not overbake. Let cool in the pan on a rack 10 minutes. Remove the cake from the pan and let cool completely on the rack.

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