Sour Cream Pound Cake - cooking recipe

Ingredients

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

Preparation

Cream sugar and margarine at medium speed until combined. Gradually add egg substitute, beating well.
Combine sour cream and baking soda; stir well and set aside.
Combine flour and salt; at low speed, add to creamed mixture alternately with sour cream mixture.
Stir in vanilla.
Spoon batter into 10-inch tube pan coated with vegetable cooking spray.
Bake at 325\u00b0 for 1 hour and 35 minutes, or until toothpick comes out clean.
Cool 10 minutes and remove from pan.