Fat Free Sour Cream Pound Cake
Indulge in the guilt-free decadence of this Fat Free Sour Cream Pound Cake, a light and airy dessert that doesn’t skimp on flavor. This delightful cake swaps traditional heavy ingredients for fat-free sour cream and unsweetened applesauce, creating a moist and tender crumb without the added calories. Perfectly balanced with a hint of vanilla and just the right amount of sweetness, it’s an ideal treat for health-conscious bakers. Whether served on its own or topped with fresh fruit, this low-fat twist on the classic pound cake is a versatile and crowd-pleasing option. Plus, with just 15 minutes of prep time, it’s a quick and easy recipe made for any occasion.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 4 pieces Egg whites (large)
- 1.5 cups Granulated sugar
- 1.5 teaspoons Vanilla extract
- 1 cup Fat-free sour cream
- 0.5 cup Unsweetened applesauce
- Nonstick cooking spray
Instructions
Preheat your oven to 350°F (175°C) and ensure the oven rack is in the middle position.
Lightly grease a 9x5-inch loaf pan with nonstick cooking spray, then dust it with a light coating of flour to ensure easy removal of the cake after baking.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the egg whites using a hand mixer or stand mixer fitted with the whisk attachment on medium-high speed until frothy, about 2 minutes.
Gradually add the granulated sugar to the egg whites, about 1/4 cup at a time, while continuing to beat. Mix for another 2-3 minutes until glossy and well combined.
Add the vanilla extract, fat-free sour cream, and unsweetened applesauce to the egg mixture, and mix until smooth and fully incorporated.
Gradually fold the flour mixture into the wet ingredients using a spatula, being careful not to overmix. Mix until just combined and no streaks of flour are visible.
Pour the batter evenly into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 50-55 minutes or until a toothpick inserted into the center of the cake comes out clean.
Once baked, remove the pan from the oven and allow it to cool for 10-15 minutes on a wire rack before gently removing the cake from the pan.
Cool the cake completely on the wire rack before slicing and serving. Enjoy your fat-free sour cream pound cake as is, or pair it with fresh fruit for a delightful treat!
Nutrition Facts
Calories |
2340 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.1 g | 4% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 1829 mg | 80% | |
| Total Carbohydrate | 539.2 g | 196% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 314.6 g | ||
| Protein | 46.9 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 346 mg | 27% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 887 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
