Sour Cream Pound Cake

Ingredients

• 1 teaspoon baking soda 
• 0.8 cup butter softened
• 4.5 cups cake flour sifted
• 1.3 cups egg substitute 
• 1.5 cups cream sour low-fat
• 0.3 teaspoon salt 
• 3 cups sugar 
• 2 teaspoons vanilla extract 

Equipment

• bowl
• frying pan
• oven
• knife
• wire rack
• blender
• measuring cup

Directions

1. Preheat oven to 32
2. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Gradually add egg substitute, beating well.
3. Combine sour cream and baking soda. Stir well, and set aside. Lightly spoon cake flour into dry measuring cups, and level with a knife.
4. Combine flour and salt.
5. Add flour mixture and sour cream mixture alternately to sugar mixture, beginning and ending with flour mixture. Stir in vanilla.
6. Pour batter into a 10-inch tube pan coated with cooking spray.
7. Bake at 325 for 1 hour and 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on wire rack; remove from pan. Cool completely on wire rack.
8. Garnish with blackberries and mint, if desired.
9. Note: Eight egg whites can be used in place of egg substitute.
10. Add one at a time to sugar mixture.
11. VARIATIONS
12. Add 1 teaspoon grated lemon rind.
13. Coconut: Decrease vanilla to 1 teaspoon; add 1 teaspoon coconut extract.
14. Almond: Decrease vanilla to 1 teaspoon; add 1 teaspoon almond extract.