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Four-Flavor Sour Cream Pound Cake
Source: dLife

A tasty dessert made with vanilla and almond extract, sour cream, nutmeg, and all purpose flour.

Rating:
Prep Time: 20 minutes
Cook Time: 55 minutes
Difficulty: Easy

Nutrition Facts

Makes 16 servings
Amount Per Serving
Calories 153.3
Total Carbs 24.7 g
Dietary Fiber 0.3 g
Sugars 12.2 g
Total Fat 8.3 g
Saturated Fat 2.4 g
Unsaturated Fat 0.3 g
Potassium 95.5 mg
Protein 2.9 g
Sodium 108.0 mg
Dietary Exchanges
1 1/2 Fat , 1/2 Other Carbs , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

1 pinch  white all purpose flour
2 1/4 cup  white cake flour
1 1/2 tsp  low sodium baking powder
0 1/2 tsp  ground nutmeg
0 1/4 tsp  salt
0 1/2 cup  margarine
0.6667 cup  sweetener (sugar substitute)
7 tbsp  sugar
1 tsp  vanilla extract
2 tsp  lemon extract
1 tsp  almond extract
1 tsp  butter flavor extract
3 each  eggs
1 cup  reduced fat sour cream
Directions
  1. Preheat oven to 350 degrees F.
  2. Coat a 9 x 5-inch nonstick loaf pan with fat-free cooking spray and dust with all-purpose flour.
  3. Combine in a medium bowl the cake flour, baking powder, nutmeg (optional), and salt.
  4. In a large bowl, using an electric mixer on medium speed, beat the margarine until light, (approximately 30 seconds). Slowly beat in the sugar substitute and sugar until light and fluffy. Beat in the vanilla, lemon, almond and butter flavor extracts. Beat in the egg yolks, one at a time, beating for 30 seconds after each addition.
  5. With a spoon, stir in the flour mixture alternately with the sour cream.
  6. In another medium bowl, using clean beaters, beat the egg whites until soft peaks form when the beaters are lifted, about 5 minutes. Gently fold the egg whites into the batter.
  7. Spoon the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, 55 to 65 minutes.
  8. Cool in the pan for 10 minutes. Invert onto a rack and cool completely.

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