🍰 High-Protein Old-Fashioned Sour Cream Pound Cake
🥣 Ingredients
Dry ingredients:
- 1½ cups all-purpose flour (or half oat flour for more fiber)
- 1 scoop vanilla protein powder
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
Wet ingredients:
- ½ cup unsalted butter (softened)
- ¾ cup sugar (or use a low-cal sweetener blend)
- 3 large eggs
- 1 cup sour cream (or Greek yogurt for more protein)
- 1 tsp vanilla extract
👩🍳 Instructions
- Preheat oven
160–170°C (325°F). Grease a loaf or bundt pan. - Cream butter & sugar
Beat until light and fluffy (this gives that classic pound cake texture). - Add eggs
Add one at a time, mixing well after each. - Mix in sour cream & vanilla
This keeps the cake moist and tender. - Combine dry ingredients
In a separate bowl, whisk flour, protein powder, baking powder, baking soda, and salt. - Combine everything
Gradually mix dry ingredients into wet—don’t overmix. - Bake
Pour into pan and bake for 45–60 minutes, until a toothpick comes out clean. - Cool completely
Let it rest before slicing—this helps structure and flavor.
💪 Protein Boost
- ~8–12g protein per slice (depends on protein powder & yogurt choice)
- Swap sour cream fully with Greek yogurt to increase protein further
🔥 Tips for Best Texture
- Don’t overbake—protein powder can dry it out
- Add 1–2 tbsp milk if batter feels too thick
- Use a mix of whey + casein protein for better moisture
- Let it sit overnight—flavor improves just like traditional pound cake