Sour Cream Pound Cake
Sour Cream Pound Cake is an moderately easy dinner. Made with 3 c. sugar, 3/4 c. margarine, softened, 1 1/3 c. frozen egg substitute, 1 1/2 c. low-fat sour cream and 1 tsp. baking powder, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
π Recipe adapted from RecipeNLG-Full
Cream sugar and margarine at medium speed on electric mixer until combined.
Gradually add egg substitute, beating well. Combine flour and salt with mixture running at low speed.
Add to creamed mixture, alternately with sour cream mixture, beginning and ending with flour mixture.
Stir in vanilla.
Spoon batter into a 10-inch tube pan coated with cooking spray.
Bake at 325Β° for 1 hour, or until a wooden pick inserted in center comes clean. Cool 10 minutes; remove from pan.
π· Perfect Pairings
Complete your meal with these
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