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Sour Cream Pound Cake - Zero Guilt Cake

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“Laila Alin wanted to shave calories from her favorite treat-so Bethenny Franks worked her magic. Each serving size is one slice. I found this recipe in Health magazine. I have not tried this recipe, but I'm posting it for safe keeping.”
READY IN:
1hr 15mins
SERVES:
12
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 325.
  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 1/4 cup berries and 1/2 teaspoon powdered sugar.

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