Guilt-free Pound Cake

Ingredients

 * 3 cup sugar
 * 3/4 cup margarine, softened
 * 1 1/3 cup froz. egg substitute, thawed
 * 1 1/2 cup low-fat sour cream
 * 1 tsp baking soda
 * 4 1/2 cup sifted cake flour
 * 1/4 tsp salt
 * 2 tsp vanilla extract
 * veg. cooking spray

Directions
Cream sugar and margarine at medium speed of an electric mixer until combined. Gradually add egg substitute, beating well. Combine sour cream, and baking soda; stir well, and set aside. 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. Stir in vanilla. Spoon batter into a 10 inch tube pan coated with cooking spray. Bake at 325°F. for 1 hour and 35 minutes or until wooden pick inserted in the center comes out clean. Cool in pan 10 minutes; remove from pan. Cool on a wire rack. Note: egg whites can replace egg substitute. Add one at a time to batter. 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 info: serving size 1 1 inch slice = cal. 250, protein 3.5 gr. Fat 7.7 gr, carb. 42 gr, chol. 6 mg., iron 1.8 mg., sodium 152 mg