Sour Cream Pound Cake - cooking recipe

Ingredients

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

Preparation

Preheat oven to 325\u00b0.
Cream sugar and margarine at medium speed until combined.
Gradually add egg substitute, beating well. Combine sour cream and baking soda; set aside.
Combine flour and salt at low speed.
Add creamed mixture alternating with sour cream mixture, beginning with and ending with flour mixture.
Stir in vanilla.
Spoon batter into prepared 10-inch tube pan.
Bake for 1 hour and 35 minutes or until toothpick inserted in middle comes out clean.