"Guilt-Free" Sour Cream Pound Cake

1. 1

   Cream sugar and margarine at medium speed of an electric mixer until combined.

2. 2

   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, beginning and ending with flour mixture.

3. 3

   Stir in vanilla.

4. 4

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

5. 5

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

6. 6

   Cool in pan 10 minutes; remove from pan.

7. 7

   Cool on wire rack.

* Per serving · 4 servings · Values may vary.

No additional tips available.