Sour Cream Pound Cake – a delicious recipe with sugar, margarine, egg substitute, low-fat sour cream, baking soda, cake flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 325u00b0.
2
Beat sugar and margarine at medium speed of a mixer until well-blended (about 5 minutes). Gradually add egg substitute, beating well.
3
Combine sour cream and baking soda. Stir well; set aside. Combine flour and salt. Add flour mixture to creamed mixture alternately with sour cream mixture, beginning and ending with flour mixture. Stir in vanilla.
4
Pour batter into a 10-inch tube pan coated with cooking spray. Bake at 325u00b0 for 1 hour and 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan. Let cool completely on a wire rack.
5
Note: Eight egg whites can be used in place of egg substitute, if desired. Add one at a time to sugar mixture.
1367
kcal
Calories
26
g
Fat
258
g
Carbs
27
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 cups sugar, 3/4 cup stick margarine, softened, 1 1/3 cups egg substitute, 1 1/2 cups low-fat sour cream, and more.
Yes, Sour Cream Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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