Ingredients for Sour Cream Cherry Cake
- 1 cup lowfat plain yogurt
- 1 1/2 cups granulated sugar
- 2 large eggs, separated
- 2 1/2 cups all-purpose flour
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups fresh or frozen pitted cherries
- 1 cup (2 sticks) unsalted butter, softened
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract (optional)
- 1 teaspoon baking powder
- 1 cup sour cream
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How to Make Sour Cream Cherry Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, whisk together 2 large egg yolks, 1 tablespoon lemon zest, 1/4 cup lemon juice, 1 1/2 cups granulated sugar, and 1 cup lowfat plain yogurt until well combined.
- In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in 2 cups fresh or frozen cherries (pitted). You can substitute with other fruits like blueberries, raspberries, or peaches.
- In a clean bowl, beat 2 large egg whites until stiff peaks form. Gently fold the egg whites into the batter in two additions.
- Pour the batter into the prepared loaf pan and bake for 40-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
133g
Fat
4g
Carbs
19g
