Sour Cream Pound Cake

1. 1

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

2. 2

   Gradually add Egg Beaters and beat well.

3. 3

   Combine sour cream and baking soda.

4. 4

   Stir well and set aside.

5. 5

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

6. 6

   Stir in vanilla.

7. 7

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

8. 8

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

9. 9

   Cool in pan 10 minutes; remove from pan.

10. 10

    Cool on wire rack.

11. 11

    Yields 24 servings (1-inch slices).

* Per serving · 4 servings · Values may vary.

No additional tips available.