Sour Cream Pound Cake - cooking recipe

Ingredients

3 c. sugar
3/4 c. margarine, softened
1 1/3 c. frozen egg substitute
1 1/2 c. low-fat sour cream
1 tsp. baking powder
1 tsp. cake flour
1/4 tsp. salt
2 tsp. vanilla

Preparation

Cream sugar and margarine at medium speed on electric mixer until combined.
Gradually add egg substitute, beating well. Combine flour and salt with mixture running at low speed.
Add to creamed mixture, alternately with sour cream mixture, beginning and ending with flour mixture.
Stir in vanilla.
Spoon batter into a 10-inch tube pan coated with cooking spray.
Bake at 325\u00b0 for 1 hour, or until a wooden pick inserted in center comes clean. Cool 10 minutes; remove from pan.