Sour Cream Pound Cake
- Ready In:
- 1hr 50mins
- Ingredients:
- 8
- Serves:
-
15
ingredients
- 3 cups sugar
- 3⁄4 cup margarine
- 1 1⁄3 cups egg substitute
- 1 1⁄2 cups low-fat sour cream
- 1 teaspoon baking soda
- 4 1⁄2 cups flour
- 1⁄4 teaspoon salt
- 2 teaspoons vanilla
directions
- Preheat oven to 325F; grease a 10-inch tube pan (angel food cake pan)& set aside.
- In a small bowl, combine sour cream& baking soda- stir well& set aside.
- In another bowl, cream sugar& margarine; add egg substitute.
- Combine flour& salt, and add to creamed mixture alternately with sour cream mixture, beginning& ending with flour mixture.
- Stir in vanilla.
- Spoon batter into prepared pan.
- Bake 1 hour+ 35 minutes, or until cake tests done with toothpick.
- Cool cake in the pan 10 minutes; remove& cool completely on wire rack.
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RECIPE SUBMITTED BY
Mary Scheffert
Peoria, IL
I have been a Central Illinois resident all my life.
My hobbies include fishing with my husband, reading, counted cross stitch, and of course, cooking (especially baking)!
I currently work in an office, behind a desk, pushing paper. My dream would be to open my own bakery.
Spending time in the kitchen is very relaxing to me, and it keeps me connected to my domestic side!