sour cream pound cake sugar free low fat
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
16 tbsp Blue Bonnet 48% Vegatable Oil Spread (by NYKOS99) 144 tsp Sucralose (like Splenda) 1 cup Sour Cream, reduced fat 3 cup Whole Wheat Flour .5 tsp ---------------------------------------------------------------------------------------------------------------------------------------------------------------------- 6 large Egg, fresh, whole, raw 1 tsp Vanilla Extract .5 tsp Almond Extract (by CRANKYGIRL)
Preheat oven to 325�.
Grease and flour standard Bundt pan (or use Baker's Joy)
In a large mixing bowl, combine and cream the butter, sugar, then mix in the sour cream. Sift the baking soda and flour together. Add the sifted flour to the creamed mixture alternating with eggs, beating in each egg one at a time. Add the vanilla and almond and pour the mixture into prepared pan. Bake for 1 hour 20 minutes. Let cool 10 minutes on rack, then invert and release from pan.
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user MOMOFSIX2011.
Grease and flour standard Bundt pan (or use Baker's Joy)
In a large mixing bowl, combine and cream the butter, sugar, then mix in the sour cream. Sift the baking soda and flour together. Add the sifted flour to the creamed mixture alternating with eggs, beating in each egg one at a time. Add the vanilla and almond and pour the mixture into prepared pan. Bake for 1 hour 20 minutes. Let cool 10 minutes on rack, then invert and release from pan.
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user MOMOFSIX2011.
Nutritional Info Amount Per Serving
- Calories: 368.6
- Total Fat: 22.1 g
- Cholesterol: 151.3 mg
- Sodium: 394.4 mg
- Total Carbs: 43.7 g
- Dietary Fiber: 5.5 g
- Protein: 11.6 g
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