Splenda Blend Sour Cream Pound Cake

READY IN: 1hr 40mins
chia
Recipe by Barb G.

A delicious dessert, always keep a pound cake in the freezer for a beginning of a delicious dessert. Toast or grill slices of pound cake and top with fresh fruit or your favorite topping or ice cream.

Top Review by florencemcgregorfoxcroft

I baked this cake for the first time today and it turned out beautifully. My butter was a little on the cold side and I probably over beat the batter, but there was no problem. With six eggs and baking soda I honestly don't know how this cake can fail. I usually use all purpose flour, but bought cake flour just for this project. The crumb is beautiful and the cake is moit. I used light sour cream instead of full fat because we are conscious of fat content.

Ingredients Nutrition

Directions

  1. Preheat oven to 325°F; GREASE and flour a 10-inch tube pan or a 12-cup BUNDT pan; set aside.
  2. Combine flour, Splenda Sugar-Blend for baking, and soda in a large mixing bowl; cut butter into flour mixture with a fork or a pastry blended until crumbly, (this procedure may be done with a mixer at the lowest speed, cover mixing bowl with a tea towel to prevent spattering, I have a guard that fits on my mixer bowl-Kitchen Aid).
  3. Combine eggs, sour cream, and vanilla in a small mixing bowl; add 1/4 of the egg mixture to flour mixture; beat on low speed of an electric mixer until blended; beat at medium speed for 30 seconds or until batter is smooth, stopping to scrap down sides of bowl; REPEAT PROCEDURE 3 times.
  4. Spoon batter into prepared pan; Bake for 1 hour and 20 minutes or until a tooth pick inserted in center comes out clean, cool in pan on a wire rack 10 minutes; remove from pan, cool completely on a wire rack.

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