Guilt-free Pound Cake

Ingredients

 * 3 cups sugar
 * ¾ cup margarine, softened
 * 1⅓ cups frozen egg substitute, thawed
 * 1½ cups low-fat sour cream
 * 1 tsp baking soda
 * 4½ cups sifted cake flour
 * ¼ tsp salt
 * 2 tsp vanilla extract
 * vegetable cooking spray

Directions

 * 1) Cream sugar and margarine at medium speed of an electric mixer until combined.
 * 2) Gradually add egg substitute, beating well.
 * 3) Combine sour cream, and baking soda; stir well, and set aside.
 * 4) Combine flour and salt; with mixer running at low speed, add to creamed mixture alternately with sour cream mixture, beginning and ending with flour mixture.
 * 5) Stir in vanilla.
 * 6) Spoon batter into a 10 inch tube pan coated with cooking spray.
 * 7) Bake at 325°F for 1 hour and 35 minutes or until wooden pick inserted in the center comes out clean.
 * 8) Cool in pan 10 minutes; remove from pan.
 * 9) Cool on a wire rack.

Variations
Instead of or in addition to 2 tsp vanilla extract, use these variations to cater to your family's preferences.
 * Lemon pound cake – add 1 tsp grated lemon rind with vanilla extract.
 * Coconut pound cake – add 1 tsp coconut flavoring, and decrease vanilla extract to 1 tsp.
 * Almond pound cake – add 1 tsp almond extract, and decrease vanilla extract to 1 tsp.
 * Butter rum pound cake – add 1 tsp butter flavoring and 1 tsp rum flavoring, and decrease vanilla extract to 1 tsp.
 * Butter pound cake – add 1 tsp butter flavoring, and decrease vanilla extract to 1 tsp.

Nutritional information
Per serving (1 inch slice):
 * Calories 250 | Protein 3.5g | Fat 7.7g | Carb. 42g | Chol. 6 mg | Iron 1.8mg | Sodium 152mg