Strawberry Sour Cream Cake (Low Fat) Recipe

Name: Strawberry Sour Cream Cake (Low Fat)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake; 1/2 cup light margarine; 1 cup white sugar; 2 large egg whites, beat till frothy; 1 cup fat free sour cream; 2 cups unbleached flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/8 teaspoon salt; 1 teaspoon vanilla; 1 tablespoon lemon zest, minced; 1/2 cup frozen sliced strawberries, thawed, drained; Topping; 3/4 cup brown sugar; 1/2 cup oat bran; 1/2 cup flax seed; 1 tablespoon light margarine

Servings: persons

Cake
1/2 cup light margarine
1 cup white sugar
2 large egg whites, beat till frothy
1 cup fat free sour cream
2 cups unbleached flour
1 teaspoon baking powder
1 teaspoon baking soda
1/8 teaspoon salt
1 teaspoon vanilla
1 tablespoon lemon zest, minced
1/2 cup frozen sliced strawberries, thawed, drained
Topping
3/4 cup brown sugar
1/2 cup oat bran
1/2 cup flax seed
1 tablespoon light margarine

1
Cake: Preheat oven to 350u00b0F.
2
In a large bowl, cream margarine and sugar. Add whites one at a time and mix carefully (don't over mix). Stir in sour cream and set bowl aside.
3
In a medium bowl mix dry ingredients. Add in thirds to the margarine mix (batter will be stiff).
4
Stir in vanilla, zest and strawberries.
5
Lightly grease a 9 x 13 inch GLASS baking dish and spread batter in (it will spread thin, I got it even using an icing knife). Mix topping ingredients together until crumbly and sprinkle on top of better. Bake 20 minutes.
6
*Note: after baking, cover cake to prevent drying out.

928

kcal

Calories

Fat

151

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Cake, 1/2 cup light margarine, 1 cup white sugar, 2 large egg whites, beat till frothy, and more.

Yes, Strawberry Sour Cream Cake (Low Fat) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Strawberry Sour Cream Cake (Low Fat)

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