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Ingredients
| granulated sugar: 3 cups |
| margarine (oleo): 3/4 cup |
| egg substitute: 1 1/3 cups |
| light sour cream: 1 1/2 cups |
| baking soda: 1 tsp |
| all-purpose flour (unsifted): 4 1/2 cups |
| salt: 1/4 tsp |
| vanilla extract: 2 tsp |
Sour Cream Pound Cake
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
95 min -
Servings
15 serving(s)
Tags
- 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.