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    Sour Cream Pound Cake

    Perfect alone or with fresh fruit and maybe even yogurt-your choice! And you can always freeze some for later.

    3 cups sifted all-purpose flour
    1/4 teaspoon Baking Soda
    1/8 teaspoon salt
    3 cups sugar
    3/4 cup butter flavored shortening
    1 1/2 cups egg substitute (equivalent to 6 eggs)
    1 cup non-fat sour cream
    1/2 teaspoon lemon extract
    1 teaspoon vanilla extract
    confectioners sugar

    Sift together flour, Baking Soda and salt.

    Using an electric mixer, cream together sugar and shortening until light and fluffy in a large bowl; add egg substitute gradually, beating after each addition. Stir in sour cream and extracts. Gradually mix dry ingredients into egg mixture until completely blended. Turn into greased and floured 10-inch tube pan.

    Bake in 350 degree oven for 1 hour and 25 minutes or until toothpick inserted in center comes out clean. Remove from pan and cool on rack.

    Before serving, sprinkle with confectioners sugar.

    Makes one 10-inch tube cake (16 servings)

    Nutritional Info Per 1 serving: 330 Calories, 29 percent Calories from fat, 2.6 g saturated fat, 0 mg cholesterol, 80 mg sodium

    This recipe created by Arm and Hammer.

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