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
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
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 courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page
This recipe created by Arm and Hammer.