cups egg substitute (used egg beaters) 1 1/2 cups low-fat sour cream (used fat free) 1 teaspoon baking soda 4 1/2 cups sifted cake flour (had only 3 c cake flour, used all purpose for rest) 1/4 teaspoon salt 2 teaspoons vanilla extract Cooking spray Preheat oven to 325°. Beat sugar

Sorry ya'll...I found an error in this recipe this morning when I started to make it...I accidentally put the sugar amt. in twice! So, it really only has the 3 cups, instead of 6!! Again, sorry for the goofup, hope it didn't cause any problems...=)

1. Cream i margarine; add sour cream. 2. Then add sugar, 1/2 cup at a time. 3. Mix i flour and soda. 4. Add flour mixture, 1/2 cup at a time, alternately with eggs, finish with egg. Beat well after each addition. 5. Stir i in flavoring and coconut. 6. Bake i in greased 10-inch tube pan at 300˜ for 1

A recipe for Sour Cream Pound Cake - - Ingredients -

1 package yellow cake mix 1 package (4 serving size) Instant lemon pudding 1 cup sour cream 1/3 cup oil 4 eggs tart lemon glaze recipe below Combine cake mix, pudding mix, sour cream, oil and eggs in a large mixer bowl. Blend at low speed with electric mixer just to moisten; scraping sides of bowl

This recipe was easy, I did make some adjustments such as add 1 teas of vanilla and I turn down the oven to 350 for 70 mins. This was great with strawberries and whip cream.