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Sour Cream Pound Cake




Source of Recipe


Rhonda G


List of Ingredients




Sour Cream Pound Cake


3 cups sugar $
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3/4 cup butter, softened $
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1 1/3 cups egg substitute
1 1/2 cups low-fat sour cream $
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1 teaspoon baking soda
4 1/2 cups sifted cake flour
1/4 teaspoon salt
2 teaspoons vanilla extract
Cooking spray $
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Fresh blackberries (optional) $
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Mint sprigs (optional)

Recipe




Preheat oven to 325°.

Place sugar and butter in a large bowl; beat with a 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 aside.

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 a wooden pick inserted in center comes out clean.

Cool in pan 10 minutes on wire rack; remove from pan.

Cool completely on wire rack.

Garnish with blackberries and mint, if desired.


Note:

Eight egg whites can be used in place of egg substitute. Add one at a time to sugar mixture.

VARIATIONS

Lemon: Add 1 teaspoon grated lemon rind.

Coconut: Decrease vanilla to 1 teaspoon; add 1 teaspoon
coconut extract.

Almond: Decrease vanilla to 1 teaspoon; add 1 teaspoon almond extract.