Sour Cream Pound Cake

3 cups sifted all-purpose flour
1/4 teaspoon Baking Soda
1/8 teaspoon salt
3 cups sugar
3/4 cup butter flavored shortening
1 1/2 cups egg substitute (equivalent to 6 eggs)
1 cup non-fat sour cream
1/2 teaspoon lemon extract
1 teaspoon vanilla extract
confectioners sugar


Sift together flour, Baking Soda and salt. Using an electric mixer, cream together sugar and shortening until light and fluffy in a large bowl; add egg substitute gradually, beating after each addition. Stir in sour cream and extracts. Gradually mix dry ingredients into egg mixture until completely blended. Turn into greased and floured 10-inch tube pan. Bake in 350 degree oven for 1 hour and 25 minutes or until toothpick inserted in center comes out clean. Remove from panand cool on rack. Before serving, sprinkle with confectioners sugar.