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Pound Cake: Sour Cream Poundcake -lowfat

Source of Recipe

Cooking Light, Nov/Dec 1993, page 107


List of Ingredients

3 cups sugar
3/4 cup margarine softened
1 1/3 cups frozen egg substitute thawed
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
Vegetable cooking spray


Recipe

Cream sugar and margarine at medium speed of an electric mixer until combined. Gradually add egg substitute, beating well. Combine sour cream and baking soda; stir well, and set aside. Combine flour and salt; with mixer running at low speed, add to creamed mixture alternately with sour cream mixture, beginning and ending with flour mixture. Stir in vanilla.

Spoon batter into a 10-inch tube pan coated with cooking spray. Bake at 325ºF for 1 hour and 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan. Cool on a wire rack. Notes: Eight egg whites can replace egg substitute. Add one at a time to batter.