Low Fiber Vanilla Bean Pound Cake

Total time1 hr 45 min

Prep time20 min

Cook time1 hr 5 min

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Ingredients

10 servings

1 cup (2 sticks) unsalted butter, at room temperature
Ingredient note
Butter is almost all fat and has no fiber, so the amount here (about 1 1/2 tablespoons per serving) leaves very little residue. If you prefer to always avoid butter, please tap it and change its rating to Red.
1 ½ cups granulated sugar
C&H Pure Cane Granulated White Sugar 10LB Domino Sugar Pure Cane Granulated - 10 Lb C&H Premium Pure Cane Granulated Sugar 4LB Domino Sugar Pure Cane Granulated - 32 Oz Imperial Sugar Granulated Pure Cane Sugar
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1 vanilla bean, split and seeds scraped
4 large eggs, at room temperature
1 tsp pure vanilla extract
2 cups all-purpose flour
½ tsp baking powder
½ tsp fine salt
½ cup sour cream, at room temperature
Ingredient note
Plain sour cream has no fiber, so it leaves very little residue. One portion of this recipe has only a small amount of dairy — comfortably inside the roughly 2 servings a day a low residue diet typically allows. If you prefer to always avoid sour cream, please tap it and change its rating to Red.

Instructions

1
Preheat the oven to 325°F (165°C). Grease a 9x5-inch loaf pan with butter, then dust with flour, tapping out any excess.
2
In a medium bowl, whisk together the flour, baking powder, and salt until combined. Set aside.

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