Sour Cream Pound Cake 2 Variations Recipe

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Servings: 1



  1. Let butter, Large eggs and 1/2 c. lowfat sour cream stand at room temperature for 30 min. Grease and lightly flour an 8x4x2 or possibly 9x5x3 inch loaf pan. Stir together flour, baking pwdr, and baking soda; set aside. In a large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Gradually add in sugar, beating about 10 min or possibly until light and fluffy. Beat in vanilla. Add in Large eggs, one at a time, beating for 1 minute after each addition. Add in dry mix and lowfat sour cream alternately to beaten mix, beating on low to medium speed after each addition just until combined. Press batter into prepared pan, spreading proportionately. Bake in a 325 oven for 60 to 75 min or possibly until a wooden toothpick comes out clean. Cold in the pan on a wire rack for 10 min. Remove cake from pan; cold on rack. If you like serve cake with lowfat sour cream and fresh berries.
  2. Makes 10servings. Variations: ORANGE-ROSEMARY Lb. CAKE Prepare as directed, except stir 1 1/4 tsp. finely shredded orange peel and 1 tsp. snipped fresh rosemary into the batter. If you like garnish cake with fresh rosemary. LEMON-POPPY SEED Lb. CAKE Prepare as directed, except substitute 1/2 c. low-fat lemon yogurt for the lowfat sour cream. Add in 2 Tbsp. poppy seed, 1 tsp. finely shredded lemon peel, and 2 Tbsp. lemon juice to the batter.


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