Try this Fat-Free Pound Cake recipe, or contribute your own.
Suggest a better descriptionPreheat oven at 325. Prepare a 9 x 5 x 3" pan with cooking spray and flour; set aside. In a mixing bowl, combine sour cream, egg whites, and vanilla. In another mixing bowl, combine flour, sugar, baking powder, and baking soda. Mix dry ingredients with wet ingredients just until moistened. Spread mixture into prepared pan. Bake for 1 hour or until cake tests done. NOTES : To freeze, place unfrosted cake in a freezer bag or airtight container. Seal, label, and freeze for up to 3 months. When ready to serve, thaw at room temperature about 3 hours.
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Serving Size: 1 Serving (113g) | ||
Recipe Makes: 12 | ||
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Calories: 152 | ||
Calories from Fat: 2 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 1.7mg | 1 % | |
Sodium 156.9mg | 5 % | |
Potassium 149.2mg | 4 % | |
Total Carbohydrate 27.9g | 8 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 27.5g | ||
Protein 9.4g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 152
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