Sour Cream Pound Cake

By mackenzielester

Light Cooking recipe

Ingredients

• 3 cups sugar
• ¾ cup butter, softened
• 1 1/3 c egg substitute
• 1 ½ c low-fat sour cream
• 1 tsp baking soda
• 4 ½ c sifted cake flour
• ¼ tsp salt
• 2 tsp vanilla
• Cooking spray
• Fresh berries

Preparation

Step 1

Preheat oven to 350 degrees.

Place sugar and butter in large bowl; beat with mixer at medium for 5 minutes. Gradually add egg substitute, beating well. Combine sour cream and baking soda. Stir well and set aside. Lightly spoon cake flour into dry measuring cups, level. Combine flour and salt. Add flour mixture, beginning and ending with flour. Stir in vanilla. Pour batter into 10 inch tube pan coated with cooking spray. Bake at 350 degrees for 1 hour and 35 minutes or until wooden toothpick comes out clean. Cool in pan 10 mins, then remove from pan.

Fiber – 0
Calories – 250
Fat – 8g