Sour Cream Pound Cake

• 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
• Cooking spray
• Fresh blackberries (optional)
• Mint sprigs (optional)

1. Preheat oven to 325u0b0.
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 325u0b0 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.
5. Note: Eight egg whites can be used in place of egg substitute. Add one at a time to sugar mixture.
6. Add 1 teaspoon grated lemon rind.
7. Decrease vanilla to 1 teaspoon; add 1 teaspoon coconut extract.
8. Decrease vanilla to 1 teaspoon; add 1 teaspoon almond extract.

sugar, butter, egg substitute, lowfat sour cream, baking soda, cake flour, salt, vanilla, cooking spray, fresh blackberries

Taken from www.myrecipes.com/recipe/sour-cream-pound-cake-3 (may not work)