Almond Pound Cake

Ingredients

• 0.5 teaspoon almond extract 
• 0.5 teaspoon baking soda 
• 2 cups cake flour sifted
• 1 tablespoon breadcrumbs dry fine
• 0.8 cup egg substitute fat-free
• 0.8 cup cup heavy whipping cream sour reduced-fat
• 0.3 cup butter softened
• 0.3 teaspoon salt 
• 1.5 cups sugar 

Equipment

• frying pan
• oven
• wire rack
• hand mixer

Directions

1. Coat an 8 1/2- x 4 1/2- x 3-inch loafpan with cooking spray. Dust pan with breadcrumbs. Set aside.
2. Beat margarine at medium speed of an electric mixer until creamy; gradually add sugar, beating well.
3. Add egg substitute and flavorings; beat well.
4. Stir baking soda into sour cream.
5. Combine flour and salt; add to margarine mixture alternately with sour cream mixture, beginning and ending with flour mixture.
6. Mix at low speed just until blended after each addition.
7. Pour batter into prepared pan.
8. Bake at 325 for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes.
9. Remove cake from pan, and cool completely on a wire rack.