Sour Cream Pound Cake

By michaelmeiner

Ingredients

• 3/4 cup sugar
• 3/4 cup butter -- softened
• 1 1/3 cups egg substitute
• 1 1/2 cups low fat sour cream
• 1 teaspoon baking soda
• 4 1/2 cups sifted cake flour
• 1/4 teaspoon salt
• 2 teaspoons vanilla extract

Preparation

Step 1

Preheat oven to 325. Place sugar and butter in a large bowl; beat with mixer at medium speed until well blended (about 5 minutes). Gradually add egg substitute, beating well.

Combine sour cream and baking soda. Stir well and set a side. Lightly spoon cake flour into dry measuring cups, and level with a knife. Combine flour and salt; Add flour mixture and sour cream mixture alternately to sugar mixture, beginning and ending with flour mixture. Stir in vanilla.

Pour batter into a 10 inch tube pan coated with cooking spray. Bake at 325 for 1 hour and 35 minutes or until toothpick inserted in center comes out clean. Cool in pan for 10 minutes on wire rack; remove from pan. Cool completely on wire rack.