make ahead prep: 10 minutes; cook: 1 hour and 10 minutes

Recipe by Oxmoor House January 1998


Recipe Summary

16 servings.


Ingredient Checklist


Instructions Checklist
  • Coat an 8 1/2- x 4 1/2- x 3-inch loafpan with cooking spray. Dust pan with breadcrumbs. Set aside.

  • Beat margarine at medium speed of an electric mixer until creamy; gradually add sugar, beating well. Add egg substitute and flavorings; beat well.

  • Stir baking soda into sour cream. Combine flour and salt; add to margarine mixture alternately with sour cream mixture, beginning and ending with flour mixture. Mix at low speed just until blended after each addition.

  • Pour batter into prepared pan. Bake at 325° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove cake from pan, and cool completely on a wire rack.


Cooking Light Low-Fat, Low-Calorie Quick and Easy Cookbook

Nutrition Facts

183 calories; calories from fat 28%; fat 5.7g; saturated fat 1.7g; protein 2.7g; carbohydrates 30.4g; fiber 0.4g; cholesterol 4mg; sodium 151mg.