Sour Cream Poundcake
3 cups sugar
1 1/3 cups egg substitute
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup margarine
1 1/2 cups lowfat sour cream
4 1/2 cups sifted cake flour
2 teaspoons vanilla
Cream sugar and margarine until combined. Gradually add egg, beating well. Combine sour cream and soda; stir well and set aside. Combine flour and salt; with mix on low, add to creamed mixture alternately with our cream mix (begin and end with flour mixture). Stir in vanilla. Spoon into loaf pans and bake at 325ºF for 1 hour and 35 minutes or until tester comes out clean. Cool in pan 10 minutes then remove to cool on wire rack.
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