Sour Cream Pound Cake

3 cups sifted all-purpose flour

1/4 teaspoon Baking Soda

1/8 teaspoon salt

3 cups sugar

3/4 cup butter flavored shortening

1 1/2 cups egg substitute (equivalent to 6 eggs)

1 cup non-fat sour cream

1/2 teaspoon lemon extract

1 teaspoon vanilla extract

confectioners sugar

Sift together flour, Baking Soda and salt.

Using an electric mixer, cream together sugar and shortening until light and fluffy in a large bowl; add egg substitute gradually, beating after each addition. Stir in sour cream and extracts. Gradually mix dry ingredients into egg mixture until completely blended. Turn into greased and floured 10-inch tube pan.

350 degree oven for 1 hour and 25 minutes or until toothpick inserted in center comes out clean. Remove from pan and cool on rack.

Before serving, sprinkle with confectioners sugar.

Makes one 10-inch tube cake (16 servings)

1 serving:

330 Calories,

29 percent Calories from fat,

2.6 g saturated fat,

0 mg cholesterol,

80 mg sodium

This recipe created by Arm and Hammer.