Sunday, May 15, 2011

Sour Cream Pound Cake

3 Cups Sugar
3/4 Cup Butter, Softened
1 1/3 Cups Egg Substitute (I used 4 eggs)
1 1/2 Cups Low-Fat Sour Cream
1 tsp Baking Soda
4 1/2 Cups Sifted Cake Flour
1/4 tsp Salt
2 tsp Vanilla
Cooking Spray

1. Preheat oven to 325 degrees
2. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Gradually add eggs, beating well.
3. Combine sour cream and baking soda. Stir well. Combine flour and salt. Add flour mixture to sugar mixture alternately with sour cream mixture, beginning and ending with flour mixture. Stir in vanilla.
4. Pour batter into a 10-inch tube pan coated with cooking spray. Bake at 325 degrees for 1 hour and 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

Yield: 18 servings

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