3 c Sugar 4 1/2 c Sifted cake flour
2/3 c Margarine; softened 1/4 ts Salt
1 1/3 c Frozen egg substitute; thawd 1 ts Vanilla extract
1 1/2 c Low-fat sour cream 1 ts Almond extract
1 ts Baking soda x Vegetable cooking spray
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 extracts. Spoon batter into a 10-inch
tube pan coated with cooking spray. Bake at 325 degrees for 1 hour
and 35 minutes or until a wooden pick inserted in center comes out
clean. Cool in pan 10 minutes; remove from pan. Cool on a wire rack.
Yield: 24 servings (serving size: 1 [1-inch] slice).
PER SERVING: CALORIES 244; FAT 7.1g; CARB 42.0g; PROTEIN 3.5g;
CHOLESTEROL 6mg; SODIUM 146mg.
VARIATIONS: Butter Pound Cake – omit almond extract, and add 1
teaspoon butter flavoring.
Butter Rum Pound Cake – omit almond extract, and add 1 teaspoon butter
flavoring and 1 teaspoon rum flavoring.
Coconut Pound Cake – omit almond extract, add 1 teaspoon coconut
flavoring.
Lemon Pound Cake – omit almond extract, and add 1 teaspoon grated
lemon rind.
Orange Pound Cake – omit almond extract, and add 1 teaspoon orange
extract.
Yields
24 servings