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    You are in: Home / Recipes / Splenda Blend Sour Cream Pound Cake Recipe
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    Splenda Blend Sour Cream Pound Cake

    Average Rating:

     6 Total Reviews

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    • on June 27, 2009

      It's a little hard to know how to rate this one.... We topped with rhubarb sauce and whipped cream, which was very nice all together. I made half the recipe and baked it in a 9x5 loaf pan. I ended up baking it for 1.5 hours and it finally baked through. The top never turned golden and was fairly dry - and the middle was quite dense. I followed the instructions as indicated although I used lemon extract instead of vanilla and added 2T of poppyseeds. I used Splenda blend as described in the directions (although ingredients note plain Splenda). This was my first time making a pound cake so maybe I goofed something. Even so, both my DH and DS woke up and had a piece for breakfast this morning; I also had a bite and felt that it tasted better (less dry) today than it did last night when I made it.

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    • on November 05, 2007

      Did not work for me. I did not follow the directions to the tea because I am a professional baker and I thought I knew what I was doing and perhaps that's why I ended up with a weapon of mass destruction instead of a cake. I will not be using this one again.

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    • on June 22, 2007

      What a wonderful recipe! Very little aftertaste. Tasted so darn close to the real thing that my husband has already put in an order for another this weekend! Great with vanilla ice cream!!

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    • on May 17, 2007

      Thank you for posting a truly SUGAR-FREE, yet tasty cake. My father is diabetic and made this for him with chocolate "frosting" also found on Zaar. (Absolutely Sugar Free Frosting; Aboslutely Sugar Free Frosting). The two together taste AWESOME!

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    • on April 03, 2005

      I may have done something wrong...but my cake came out very "heavy" and dry as heck...nice top crust but very "gluey" on the inside. I used regular sifted flour and Splenda ( regular - not the Splenda Blend for baking ) so I wonder if this was why my cake came out the way it did ?

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    • on February 15, 2005

      this was delicious even though i did use all purpose flour, i didn't have cake flour at the last minute. you'd never know this was sugar free, and it had a wonderful buttery taste. baked up perfectly and looks lovely, a definite keeper.

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    Nutritional Facts for Splenda Blend Sour Cream Pound Cake

    Serving Size: 1 (65 g)

    Servings Per Recipe: 18

    Amount Per Serving
    % Daily Value
    Calories 227.3
     
    Calories from Fat 133
    58%
    Total Fat 14.8 g
    22%
    Saturated Fat 8.7 g
    43%
    Cholesterol 103.4 mg
    34%
    Sodium 121.0 mg
    5%
    Total Carbohydrate 18.5 g
    6%
    Dietary Fiber 0.3 g
    1%
    Sugars 0.2 g
    1%
    Protein 4.5 g
    9%

    The following items or measurements are not included:

    Splenda granular

    Detailed Nutrition Values About Nutrition Info
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