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    Home » Dessert

    Sour Cream Pound Cake (Low Fat)

    Published: Aug 24, 2014 · Modified: Jun 20, 2022 by Mamma C · This post may contain affiliate links

    Jump to Recipe

    This low-fat pound cake is a back-to-school tradition in my house! It's a light and delicious sour cream pound cake that's great served plain or with toppings like Italian Strawberries with Sugar and Lemon. A yummy dessert or breakfast!

    Pound cake with strawberries on top on a cake standI've been making this sour cream pound cake for many years. It's one of our favorite cake recipes!

    I originally came across the recipe (for sour cream pound cake) when I subscribed to Cooking Light magazine.

    The dessert was such a hit with my kids, I decided it would be a nice treat to look forward to every year when school starts. You know...to ease the pain.

    I don't necessarily make this on the first day of school, but always within the first two weeks, depending on my schedule. And I never announce which day I'll be making it, since it's more fun to surprise my family.

    Of course, my daughter tries (sometimes successfully) to get me to make this more often. She won't eat any cakes with frosting, so this pound cake is her absolute favorite. It's an afternoon treat the first day, and then her breakfast for the next few mornings.

    Low-Fat Pound Cake topped with Strawberries on a cake standI'll never forget one morning when my daughter was eight years old, and school was back in session. She asked if I was making the pound cake that day.

    I told her I couldn't because of project deadlines. (I had several clients and worked at home.)

    She placed her hands on her hips and told me, in an assertive-yet-sweet way (and with her big brown eyes and little cutie-pie voice), "Well, just pretend that we're your clients, Mommy. Your project is to make the pound cake."

    "And it's due when we get home from school."

    My first thought was, "Someday, this girl will be the boss of many." My second thought was, "How can I resist?" After all, working at home is about having more time for my kids.

    overhead view of pound cake on a cake stand, slice of cake on a plateSo, early that afternoon, I made the cake, deadlines and all. I ran from the kitchen to my home office whenever the business phone rang, and tried to remember where I'd left off with the recipe when I returned.

    There was flour on my computer keyboard, papers, phone and clothes. It was chaos, but I got it all done — and with a big smile on my face.

    I've made this cake many times since, trying various flavors — vanilla, almond, lemon and coconut.

    If you've read this blog before, you probably can guess that almond is my favorite. But vanilla is definitely the runner up.

    I've also experimented with flour. The original recipe calls for cake flour, which results in a finer crumb that's typical for pound cake.

    But after trying it with all-purpose flour (I don't keep cake flour on hand), I realized that I much prefer the almost-bread-like texture it produces in this cake.

    Plus, I reduced the baking time by 15 minutes to keep the cake moist and the top crust soft, which my family agrees is the best part. As you can see in the photos, the crust on the sides is darker (and crunchy), while the top is golden (and just a touch gooey).

    If you prefer a firmer top crust, you can bake it longer.

    close-up of a slice of pound cake on a plate with strawberry and forkThis year, I didn't use the egg substitute the recipe calls for, since I'm trying to eat fewer processed foods. 

    Instead, I used one whole egg for color, and then liquid egg whites (without color). It worked just fine.

    Now, my son is nearly 20, and my daughter is almost 18. It won't be long before my husband and I have an empty nest.

    My master's degree in change management taught me that it's easier to cope with big changes when at least one treasured thing remains the same.

    My tradition of making Back-to-School Pound Cake fills that need at this time of year. I plan to keep it up (maybe one day for grandchildren)!

    Besides, life is just better with pound cake.

    P.S. I updated the photos in September 2016. This cake's still a huge family favorite! Try it with one of these delicious dessert toppings!

    More cakes to love

    • The Best Apple Cake
    • Amaretto Pear Cake with Canned Pears
    • Raspberry Angel Food Cake
    • Orange Cake
    • Single-Layer Carrot Cake without Nuts

    (Recipe Source: Adapted from Cooking Light's Sour Cream Pound Cake, April 2002 issue, page 197)

    Pound cake with piece taken from it on a cake stand

    Back-to-School Pound Cake (Low Fat)

    A light and delicious pound cake that's great served plain, or with options like berries, ice cream, toasted with jam, dipped in melted chocolate chips, or dunked in coffee. Also perfect for cutting into cubes to make trifle.
    4.10 from 10 votes
    Print Pin Rate Save Go to Collections
    Course: Dessert
    Cuisine: American
    Prep Time: 26 minutes
    Cook Time: 1 hour 20 minutes
    Total Time: 1 hour 46 minutes
    Servings: 20
    Calories: 311kcal
    Author: Mamma C

    Ingredients

    • 12 tablespoons salted butter (softened, if you don't leave it out ahead of time, use the microwave on defrost for a few seconds at a time to soften it)
    • 3 cups sugar
    • 1 egg (beaten, plus enough egg whites to make 1 ⅓ cup (or just use whites from 7 eggs)- see notes)
    • 1 ½ cups low-fat sour cream
    • 1 teaspoon baking soda
    • 4 ½ cups all-purpose flour (sifted, or use sifted cake flour for a finer crumb)
    • ¼ teaspoon salt
    • 1 teaspoon vanilla extract
    • 1 teaspoon almond extract (or omit almond and use 2 teaspoons vanilla total)
    • Cooking or baking spray
    US Customary - Metric
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 325 degrees. Coat a 9- or 10-inch tube pan with cooking or baking spray.
    • In a large mixing bowl, beat butter and sugar on medium until well blended, about five minutes. Gradually add egg whites/egg mixture, beating well. (If using 7 egg whites, add them one at a time, beating after each addition.)
    • In a small bowl, whisk sour cream and baking soda together. Measure the flour by lightly spooning it into dry measuring cups and leveling them off with a knife. Keep the flour in a bowl until you are ready to sift. Sift the flour by gradually adding it to a fine-mesh strainer placed over a medium bowl. Combine the sifted flour with salt.
    • Add some of the flour mixture to the butter/sugar mixture, beat, then add some of the sour cream mixture and beat. Continue alternating the flour and sour cream, beating until the batter is mixed, beginning and ending with the flour. Stir in the vanilla and almond extracts (or use all vanilla).
    • Pour the batter into the greased pan and sharply tap the pan on the counter once to remove air bubbles. Bake at 325 degrees for 1 hour and 20 minutes. Check for doneness by inserting a toothpick or cake tester into the center. If it comes out clean with a couple of crumbs, it is done just enough for a soft top crust. If you prefer a firmer top crust, bake for up to 15 minutes longer.
    • Cool the cake for 10 minutes in the pan on a wire rack. Then remove the cake from the pan by placing a dinner plate over the top and inverting the cake onto the plate. (The cake will be upside down at this point.) Place a wire rack over the cake and invert again, so that the cake is resting right side up on the wire rack. Cool completely before slicing. (Cake tastes best when completely cooled.)

    Notes

    Using store-bought egg whites without additives is a great time saver and prevents being stuck with leftover yolks. Look for them in cartons in the dairy aisle.

    Nutrition

    Calories: 311kcal | Carbohydrates: 52g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 32mg | Sodium: 160mg | Potassium: 71mg | Sugar: 30g | Vitamin A: 280IU | Vitamin C: 0.2mg | Calcium: 32mg | Iron: 1.4mg
    Tried this Recipe? Mention @cookingwithmammac or tag #CookingWithMammaC!
    the words \"Low-Fat Pound Cake\" with two photos of pound cake

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    Reader Interactions

    Comments

    1. Charlotte Moore

      February 26, 2018 at 5:46 pm

      Lots of sugar though. It looks tasty.

      Reply
      • Mamma C

        February 26, 2018 at 10:17 pm

        Hi Charlotte - It does have a decent amount of sugar, but I have to say it doesn't taste overly sweet. (I can't stand sickeningly sweet desserts.) Plus, there's no glaze or frosting.

        Reply
    2. Tina Dawson | Love is in my Tummy

      September 12, 2016 at 12:29 pm

      THANK you SOO much for this! Every pound cake recipe I've come across calls for 6 eggs, which is just too much for me! Pinning this, coz I absolutely LOVE pound cakes!

      Reply
      • Mamma C

        September 12, 2016 at 2:58 pm

        You're welcome, Tina! I know what you mean. I actually enjoy this lighter version more than regular pound cake.

        Reply
    3. Annemarie @ justalittlebitofbacon

      September 12, 2016 at 11:27 am

      I can imagine this cake made those first days of school each year easier to take for the kids! And I love sour cream cakes. They stay so moist and have that lovely tang. I'm sure your daughter and her friends will enjoy that care package.

      Reply
      • Mamma C

        September 12, 2016 at 11:32 am

        This does keep really well. And, after sending my daughter a whole cake last year, she won't accept anything less this year, Lol!

        Reply
    4. sue | theviewfromgreatisland

      September 12, 2016 at 11:10 am

      This sounds, and looks, amazing, but I'm an almond girl all the way, so I'm definitely going with almond extract, yum!

      Reply
      • Mamma C

        September 12, 2016 at 11:13 am

        Yes! Almond is the best! Thanks, Sue. 🙂

        Reply
    5. Becca @ Amuse Your Bouche

      September 12, 2016 at 10:54 am

      This looks so light and fluffy! I love that you make it at the same time every year, I love traditions like that 🙂

      Reply
      • Mamma C

        September 12, 2016 at 11:01 am

        I love food traditions too. I've got one of these cakes in the oven now to send in a care package to my daughter, who's now in college. 🙂

        Reply
    6. Ali @ Home & Plate

      September 12, 2016 at 10:52 am

      My kids prefer a cake without frosting too. Funny. You'd think kids would be all over the sweet stuff. This is so much healthier for them and less guilt serving it. Will have to try this soon.

      Reply
      • Mamma C

        September 12, 2016 at 10:59 am

        Isn't that interesting? Without frosting, you need a really tasty cake, and this really is. It's still sweet enough. Enjoy, Ali!

        Reply
    7. Joann

      August 24, 2014 at 3:33 pm

      Sometimes just your stories make me want to try the recipe! I like the texture descriptions you gave for the cake too...that's how I prefer pound cake!
      Do I dare try to bake a cake? Hmmmm....will keep you posted!

      Reply
      • Mamma C

        August 24, 2014 at 3:58 pm

        Go for it, Joann! You have great cooking instincts that translate well to baking. I've seen things you've made, and you're already a baker, as far as I'm concerned. 🙂

        Reply

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    I'm Andrea, also known as Mamma C. I share family-tested recipes from my Italian-American kitchen. I hope you'll visit often! Read More…

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