Sour Cream Fluffy Pound Cake

Sour Cream Fluffy Pound Cake

Ingredients:
· 3 cups sugar
· 3/4 cup butter, softened
· 1 1/3 cups egg substitute
· 1 1/2 cups low-fat sour cream
· 1 teaspoon baking soda
· 4 1/2 cups sifted cake flour
· 1/4 teaspoon salt
· 2 teaspoons vanilla extract

Directions:
· Cooking spray
· Fresh blackberries (optional)
· Mint sprigs (optional)
PREPARATION
1. Preheat oven to 325°.
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. Combine flour and salt. Add
flour mixture and sour cream mixture alternately to sugar 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° 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.
Garnish with blackberries and mint, if desired.
6. Jammin’ Strawberry Crumb Cake
INGREDIENTS
Crumb Topping