Guilt-Free Sour Cream Pound Cake

1. 1

   Cream sugar and margarine at medium speed until combined. Gradually add egg substitute, beating well.

2. 2

   Combine sour cream and baking soda; stir well and set aside.

3. 3

   Combine flour and salt; with mixer running at low speed, add to creamed mixture alternately with sour cream mixture, beginning and ending with the flour mixture.

4. 4

   Stir in vanilla.

5. 5

   Spoon batter into 10-inch tube pan coated with cooking spray.

6. 6

   Bake at 325u00b0 for 1 hour and 35 minutes or until wooden pick inserted comes out clean.

7. 7

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

* Per serving · 4 servings · Values may vary.

No additional tips available.