Sour Cream Pound Cake

Directions

1. 1
   Cream sugar and margarine at medium speed until combined. Gradually add egg substitute, beating well.
2. 2
   Combine sour cream and baking soda; stir well and set aside.
3. 3
   Combine flour and salt; at low speed, add to creamed mixture alternately with sour cream mixture.
4. 4
   Stir in vanilla.
5. 5
   Spoon batter into 10-inch tube pan coated with vegetable cooking spray.
6. 6
   Bake at 325° for 1 hour and 35 minutes, or until toothpick comes out clean.
7. 7
   Cool 10 minutes and remove from pan.