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Guilt-free Pound Cake

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Ingredients Edit

Directions Edit

  1. Cream sugar and margarine at medium speed of an electric mixer until combined.
  2. Gradually add egg substitute, beating well.
  3. Combine sour cream, and baking soda; stir well, and set aside.
  4. Combine flour and salt; with mixer running at low speed, add to creamed mixture alternately with sour cream mixture, beginning and ending with flour mixture.
  5. Stir in vanilla.
  6. Spoon batter into a 10 inch tube pan coated with cooking spray.
  7. Bake at 325°F for 1 hour and 35 minutes or until wooden pick inserted in the center comes out clean.
  8. Cool in pan 10 minutes; remove from pan.
  9. Cool on a wire rack.

Variations Edit

Instead of or in addition to 2 tsp vanilla extract, use these variations to cater to your family's preferences.

Notes Edit

  1. egg whites can replace egg substitute. Add one at a time to batter.

Nutritional information Edit

Per serving (1 inch slice):

  • Calories 250 | Protein 3.5g | Fat 7.7g | Carb. 42g | Chol. 6 mg | Iron 1.8mg | Sodium 152mg

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