Sour Cream Pound Cake

Sour Cream Pound Cake

Photo by Kelly O.

  • Prep Time


  • Total Time


  • Servings



  • 1 stick butter, softened

  • 1 ½ cups granulated sugar

  • 1 banana, mashed

  • ½ cup nonfat Greek yogurt

  • ½ cup fat free sour cream

  • 3 eggs

  • 3 egg whites

  • 3 cups oat flour

  • ½ teaspoon baking soda

  • ½ teaspoon baking powder

  • ¼ teaspoon salt

  • 1 teaspoon vanilla extract

  • 3 cups fresh mixed berries

  • Cooking spray

  • powdered sugar


1.Preheat oven to 325 degrees 2.Cream butter and sugar in a bowl with an electric mixer on medium speed 1 minute or until well-incorporated. Add banana, yogurt, and sour cream; beat on low speed until combined. 3.Whisk together eggs and egg whites in a separate bowl. Sift oat flour and the next 3 ingredients (through salt) in a large bowl. Add butter and egg mixtures alternately into oat flour mixture. 4.Add vanilla, and pour batter into 10-inch tube pan coated with cooking spray. Bake 1 hour or until a wooden pick inserted in cake comes out clean. Serve toasted, and topped with ¼ cup berries and ½ teaspoon powdered sugar.


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