Sour Cream Pound Cake

1 1/2c brown sugar or Splenda
1/2c stick margarine or butter, softened
5/8c egg substitute or 2 eggs
3/4c low-fat sour cream
2 1/4c cake mix (see below)
1/4tsp kosher salt
1 tsp vanilla extract
Cooking spray

To make into Lemon Sour Cream Pound Cake

1 1/2tsp lemon extract
1 tbsp grated lemon rind (about 1 1/2 lemons)
1/4c fresh lemon juice, divided
1 c powdered sugar

Preheat oven to 350°. Coat a loaf pan with cooking spray. Beat sugar(add lemon extract - optional) and margarine at medium speed of a mixer until well-blended (about 5 minutes). Gradually add egg substitute, (add grated lemon rind and 2 tablespoons lemon juice - optional) beating well. Stir sour cream well, and set aside. Combine cake mix and salt. Add flour mixture to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Stir in vanilla. Spoon the batter into prepared pan. Bake in loaf pan at 350F for 60 to 65 minutes or until a wooden pick inserted in center comes out clean. Cool completely on a wire rack.

Four egg whites can be used in place of egg substitute, if desired. Add one at a time to sugar mixture.

Glaze(optional)
Combine 2 tablespoons of lemon juice and powdered sugar. Drizzle glaze over top of cake.

Cake Mix

4 3/4 c whole wheat flour
4 3/4 c Better for Bread flour
2 1/2 c corn starch
3 tbsp baking soda