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