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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Easy	Intermediate	Difficult

Four-Flavor Sour Cream Pound Cake

Source: dLife

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

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 8.3 Fat, 0.2 Other Carbs, 0.7 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

1.0
1 pinch white all purpose flour 2.25
2 1/4 cup white cake flour 1.5
1 1/2 tsp low sodium baking powder 0.5
0 1/2 tsp ground nutmeg 0.25
0 1/4 tsp salt 0.5
0 1/2 cup margarine 0.6667
0.6667 cup sweetener (sugar substitute) 7.0
7 tbsp sugar 1.0
1 tsp vanilla extract 2.0
2 tsp lemon extract 1.0
1 tsp almond extract 1.0
1 tsp butter flavor extract 3.0
3 each eggs 1.0
1 cup reduced fat sour cream

Directions

Preheat oven to 350 degrees F.
Coat a 9 x 5-inch nonstick loaf pan with fat-free cooking spray and dust with all-purpose flour.
Combine in a medium bowl the cake flour, baking powder, nutmeg (optional), and salt.
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.
With a spoon, stir in the flour mixture alternately with the sour cream.
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.
Spoon the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, 55 to 65 minutes.
Cool in the pan for 10 minutes. Invert onto a rack and cool completely.