Lighter Pound Cake
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3 ccake flour (store bought or mix your own!)
1 1/2 tspbaking powder
3 largeeggs, separated
1/2 cfat free milk
1/2 creduced fat sour cream
1/2 c(1 stick) butter , softened
1 1/2 csugar
How to Make Lighter Pound Cake
- Preheat the oven to 325°F. Spray a 10-inch Bundt pan with nonstick spray
- 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.
- 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.
- 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.