Sour Cream Pound Cake Recipe

This recipe comes from our free downloadable cookbook: Everyday Eating. Download it here

Show your mom how much you love and appreciate her this Mother's Day with a kidney-friendly sour cream pound cake. Rich and delicious while low in potassium and phosphorus.

As always, consult your registered dietitian about your own specific dietary needs.

Sour Cream Pound Cake

Makes: 16 servings

Per serving: Calories 275, Protein 2g, Sodium 100mg, Potassium 35mg, Phosphorus 35mg

Ingredients

1 c unsalted butter, softened

2 3/4 c granulated sugar

5 eggs, room temperature

1 tsp vanilla extract

1 tsp grated lemon or orange zest

3 c all-purpose flour

1/2 tsp baking soda

Directions

1. Heat oven to 350 and lightly grease a Bundt or tube pan with butter.

2. Cream butter and sugar together until light and fluffy.

3. Add eggs, one at the time, beating until incorporated after each addition.

4. Stir in vanilla extract and orange zest.

5. Mix flour and baking soda together in a medium bowl with a whisk or sift together.

6. Add flour mixture and sour cream to butter mixture, alternating between the flour and sour cream. Mix just until no streaks of flour remain.

7. Pour batter into prepared pan and bake for 1 hour and 20 minutes, taking care to make sure cake is not overbaking. Test for doneness with a metal skewer or toothpick.

8. Remove from oven and allow to cool for 5 minutes before turning out of the pan onto a wire rack. Allow cake to cool completely before slicing.