Low Cholesterol Pound Cake - cooking recipe

Ingredients

1 c. corn oil margarine
2 c. sugar
3/4 c. egg substitute
3 c. all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
1 c. skim milk
1 tsp. lemon extract
1 tsp. vanilla extract
vegetable cooking spray

Preparation

Cream margarine; gradually add the sugar.
Beat until light and fluffy; add egg substitute 1/4 cup at a time and beat well after each addition.
Sift together flour, baking powder and salt. Add to creamed mixture alternately with milk, beginning and ending with flour mixture.
Mix until just blended after each addition.
Fold in flavorings.
Pour batter into a 10-inch nonstick Bundt pan coated with cooking spray.