Guilt-free Pound Cake

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Ingredients[edit]

Procedures[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