This Low-Fat Pound Cake with Sour Cream has been a family favorite for more than two decades! Accented with almond and vanilla, it's a light pound cake that's delicious served plain or with toppings like Italian Strawberries.
My kids look forward to this pound cake every year. It became a back-to-school tradition after I saw a version of it in Cooking Light magazine in 2002.
Now that my son and daughter are grown and on their own, they aren't shy about requesting this low-fat dessert any time.
And that's fine by me, because this moist sour cream pound cake is happiness on a plate. Once you try it, I bet you'll make it again and again!
Recipe ingredients
Flour: The original recipe called for cake flour, which produces a finer crumb, but I prefer using all-purpose flour here. All-purpose flour yields an almost bread-like texture that we love. Plus, it's convenient because I don’t keep cake flour on hand.
Butter: Traditional pound cake calls for...wait for it...a pound of butter. This low-fat cake calls for 12 ounces, which is a stick and a half. I always use salted butter.
Eggs: I use one whole egg for color, and then clear, liquid egg whites sold in a carton. Using mostly egg whites reduces the fat content.
Flavoring: We love the combination of vanilla and almond extracts in this cake and prefer it over lemon, coconut or all-vanilla. Feel free to experiment.
But almond desserts are always a hit in my family, and we've even started making almond paste.
Low-Fat Sour Cream: Sour cream helps ensure a moist pound cake. Low-fat sour cream keeps this cake lower in calories and fat without compromising on taste.
Sugar: This cake contains three cups of sugar. There's no frosting, so you do need some sweetness. I haven't tried using less sugar here, but I think it would be safe to reduce it by ¼ cup.
How to make it
See the card at the end of this post for the full recipe, but here's an overview.
- Beat softened butter with sugar until well blended.
- Gradually add in the egg and egg whites.
- Whisk together low-fat sour cream and baking soda.
- Combine sifted flour and salt and add some to the butter/sugar mixture, then mix.
- Add some of the sour cream mixture and beat.
- Continue alternating the flour and sour cream, mixing after each addition until fully combined. Stir in the extracts, transfer the batter to a greased 9 or 10-inch tube pan and bake.
Recipe tips
- 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.
- Bake this for 80 minutes for a softer, slightly gooey top crust (our favorite!) or bake it for up to 15 minutes longer for a firmer top crust.
How to serve it
Serve this low-fat pound cake plain or with fresh berries, whipped cream or one of these dessert toppings. You can even toast a slice and spread on strawberry jam.
It's perfect to cut into cubes for trifle. And...you have to try dunking it in your coffee!
How to store pound cake with sour cream
Store the pound cake at room temperature for up to five days in a domed cake stand, if possible. Otherwise, store it in a sealed container.
You also can freeze slices of the cake in a zip-top freezer bag for up to three months.
More cake recipes to love
- The Best Apple Cake
- Amaretto Pear Cake with Canned Pears
- Raspberry Angel Food Cake
- Orange Creamsicle Cake
- Single-Layer Carrot Cake without Nuts
And don't miss this panettone bread, which has a similar texture to pound cake.
If you try this Low-Fat Pound Cake recipe, please leave a comment and a rating!
Low-Fat Pound Cake with Sour Cream
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)
- 1 extra-large egg
- 6.5 ounces egg whites (clear ones from a carton) (or use 7 large egg whites; see notes)
- 3 cups sugar
- 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
Instructions
- Set out the butter to soften an hour ahead of time, or use the microwave to soften it on the defrost setting for a few seconds at a time.
- Make sure there is room for the cake to bake on the center rack of your oven with nothing above it. Preheat the oven to 325 degrees. Coat a 9- or 10-inch tube pan with cooking or baking spray.
- Beat one egg in a liquid measuring cup. Add enough liquid egg whites so the egg mixture equals 1 ⅓ cups.
- In a large mixing bowl or the bowl of a stand mixer, beat the softened butter with sugar on medium until well blended, about five minutes. Gradually add the 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 the 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. Stop to scrape the bottom of the bowl with a spatula as needed to make sure the flour is incorporated. 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 10 minutes on the center rack of your oven. 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. Don't overbake, or it will turn out dry.
- 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. (The cake tastes best when completely cooled.)
- Store leftovers at room temperature in a domed cake stand or sealed container for up to five days. You also can freeze slices in a zip-top freezer bag for up to three months.
Notes
Nutrition
(Recipe Source: Adapted from Cooking Light's Sour Cream Pound Cake, April 2002 issue, page 197. Originally published on August 24, 2014, and updated now with additional information and photos.)
Beth-Anne says
Too much sour cream, and tastes ssoooo dryyyy. Too much sugar to compensate for the low fat, which is what gives it its natural sweet taste!
Mamma C says
Hi Beth-Anne - How long did you bake it? It sounds like it needed less time in your oven, because it shouldn't be dry. The sugar could probably be reduced by 1/4 cup if it's too sweet.
Claudia says
This looks interesting. You mention in the instructions mixing the s.cream with the b.soda but in the ingredient list there is no mention of sour cream at least I can't see it here.
Mamma C says
Hi Claudia - I'm so glad you caught that! It must have gotten deleted in the update the other day. (It was there for almost 10 years!) It's 1 1/2 cups of low-fat sour cream, and I've fixed that in the recipe card.
Cookie says
Isn’t this light pound cake from Cooking Light Magazine? It has been a family favorite for over 20years.
Cookie says
Oh, oh I did see you mentioned Cooking Light, sorry. I have a question for you. I have used 450g of cake flour since I began using a scale. The cake has always come out the same texture and with a smooth tall crust with a bit of a crust. My GE Profile oven ran hot and I baked it for less time. I just baked this in my new Kitchen Aid oven and it took the full 1 1/2 hrs. The top of the cake came out flaky and sugary and the cake tastes too sweet. It came out almost to the top of the Angel Cake Pan I use. I have always used 12oz light sour cream or 340.5g Too little sour cream? I tried a different brand of egg substitute but may try your way next time. Texture was airier but now moist and denser today. Maybe we had too much humidity yesterday and today. Help? How do I adjust the sweetness?
Mamma C says
Hi Cookie - I'm wondering if your batter wasn't mixed enough. That might explain why the top of your cake was sugary. I always make this with all-purpose flour and 12 ounces of sour cream (plus the remaining ingredients). I bake it for no more than 1 hour 20 minutes, because we like the top to be slightly gooey.
Cookie says
Thank you! I try not to over beat or mix and I probably did not mix enough. I usually add the flour, sc,flour, sc, flour. My family likes a hard crust and requests only this cake for birthdays! Have you baked this cake using the metric measurements? It seems like a lot of flour. FYI. This cake is from the Nov/Dec 1993 issue Of Cooking Light and has appeared in several anniversary issues and yearbooks. I seem to have saved them all! And have baked this cake several times a year since then! Wonder if the sugar content could be lowered. Orig. calories 250. I remember using Fleischman”s Margarine. Now, I prefer all natural ingredients too. (I have even tried KerryGold butter, full fat sour cream, (of course delicious) but never real egg + whites. That is next.
Mamma C says
Hi Cookie - The tool I'm using automatically converts the U.S. measurements to metric. It is counting 1 cup of flour as 125 grams each. That is within the range of 120-130 grams that various sites list for the weight of a cup of flour. The discrepancy comes from how a cup is measured (scooping vs. spooning flour, etc.) As for reducing the sugar, it might be worth a try. Maybe reduce by 1/4 cup? I wouldn't reduce by more than 1/2 cup -- but I haven't experimented and can't speak for the results.
Charlotte Moore says
Lots of sugar though. It looks tasty.
Mamma C says
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.
Tina Dawson | Love is in my Tummy says
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!
Mamma C says
You're welcome, Tina! I know what you mean. I actually enjoy this lighter version more than regular pound cake.
Annemarie @ justalittlebitofbacon says
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.
Mamma C says
This does keep really well. And, after sending my daughter a whole cake last year, she won't accept anything less this year, Lol!
sue | theviewfromgreatisland says
This sounds, and looks, amazing, but I'm an almond girl all the way, so I'm definitely going with almond extract, yum!
Mamma C says
Yes! Almond is the best! Thanks, Sue. 🙂
Becca @ Amuse Your Bouche says
This looks so light and fluffy! I love that you make it at the same time every year, I love traditions like that 🙂
Mamma C says
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. 🙂
Ali @ Home & Plate says
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.
Mamma C says
Isn't that interesting? Without frosting, you need a really tasty cake, and this really is. It's still sweet enough. Enjoy, Ali!
Joann says
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!
Mamma C says
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. 🙂