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Sour Cream Pound Cake

Source of Recipe


Cooking Light magazine






List of Ingredients



• 3 cups sugar
  
• 3/4 stick margarine, softened
  
• 1-1/3 cups egg substitute (or 8 egg whites)
  
• 1-1/2 cups lowfat sour cream
  
• 1 tsp baking soda
  
• 4-1/2 cups sifted cake flour
  
• 1/4 tsp salt
  
• 2 tsp vanilla extract
  
• Cooking spray
  






Instructions



1. Preheat oven to 325 degrees (F). Beat sugar and margarine at medium speed of a mixer until well blended (about 5 minutes). Gradually add egg substitute (or egg whites, one at a time), beating well.
   
   
2. Combine sour cream and baking soda. Stir well; set aside. Combine flour and salt. Add flour mixture to creamed mixture alternately with the sour cream mixture, beginning and ending with flour mixture. Stir in vanilla.
   
   
3. Pour batter into a 10-inch tube pan coated with cooking spray. Bake at 325 degrees for 1 hour and 35 minutes, or until a wooden toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan and let cool completely on a wire rack.
   
   Makes 24 servings.
   (Serving Size: 1 slice)
   
   






Final Comments


Nutrition Info: 250 calories (28% from fat), 7.7 g fat, 3.5 g protein, 41 g carbohydrates, 0 g fiber, 6 mg cholesterol, 1.8 mg iron, 170 mg sodium, 25 mg calcium.