Splenda Blend Sour Cream Pound Cake

Submitted 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."

 

• Ready In: 1hr 40mins
• Ingredients: 7
• Serves: 18

ingredients

• 3 cups sifted cake flour
• 1 1⁄2 cups Splenda granular
• 1⁄4 teaspoon baking soda
• 1 cup butter, softened
• 6 large eggs
• 1 (8 ounce) carton sour cream
• 2 teaspoons vanilla extract

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.

Reviews

[florencemcgregorfox]

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.

 

[Brooke the Cook in]

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.

 

[The Real Cake Baker]

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.

 

[Meal Murderess]

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!!

 

[Srb719]

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. (Recipe #123602; Aboslutely Sugar Free Frosting). The two together taste AWESOME!