Sour Cream Pound Cake Recipe | MyRecipes

Preheat oven to 325 °. 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. 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. Pour batter into a 10-inch tube pan coated with cooking spray. Bake at 325 ° 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. Note: Eight egg whites can be used in place of egg substitute. Add one at a time to sugar mixture.