How many eggs equals 1 cup of egg substitute? I am planning to make the Sour Cream Poundcake from the April issue and don't want to buy egg substitute given the number of eggs that I have on hand.
1/4 cup egg substitute = 1 egg, so you would need 4 eggs.
Thanks for the speedy response!
I may be too late in posting, but I have another CL issue with this same recipe, and it comes with a note that 8 egg whites may be substituted. I don't know how it will turn out with whole eggs, but if you try it, please let me know.
I ended up using another CL Sour Cream Pound Cake Recipe. I think it was from last Spring. Came out pretty good! I'll have to try the subsitution though. Generally, I have eggs but rarely buy the egg substitute.
* Exported from MasterCook *
Sour Cream Lemon Pound Cake
Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Cakes Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Tablespoons dry breadcrumbs
3 1/4 Cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup margarine, 1/3 less fat Imperial -- softened
2 1/2 cups sugar
2 teaspoons lemon extract
3 large eggs
1 1/2 tablespoons lemon rind -- grated (about 2 lemons)
1/4 cup fresh lemon juice -- divided
8 ounces lowfat sour cream -- ¥
1 cup powdered sugar
Preheat oven to 350. Coat 10 inch tube pan with cooking spray and sprinkle
with 3 T. dry breadcrumbs.
Light;ly spoon flour into measuring cup and level with a knife.
Combine flour, baking soda, and salt in bowl. Stir well with a whisk.
Beat the butter in a large bowl at medium speed of a mixer until light and
fluffy. Gradually add the granulated sugar and lemon extract, beating
until well blended. Add eggs, 1 at a time, beating well after each
Add grated lemon rind and 2 T lemon juice, beat 30 seconds. Add flour
mixture to sugar mixture alternately with sour cream, beating at low
speed, beginning and ending with flour mixture.
Spoon batter into prepared pan. Bake at 350 for 1 hour and 10 min or until
a wooden toothpick inserted in center comes out clean. Cool in pan 10 min.
on a wire rack; remove from pan.
Cool completely on wire rack. Combine 2 T lemon juice and powdered sugar.
Drizzle over top of cake. 18 servings.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 295 Calories; 6g Fat (19.5%
calories from fat); 4g Protein; 54g Carbohydrate; 1g Dietary Fiber; 34mg
Cholesterol; 172mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0
Fruit; 0 Fat; 2 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
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