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.
- 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 See How It's Made
- Preheat oven to 325°F; GREASE and flour a 10-inch tube pan or a 12-cup BUNDT pan; set aside.
- 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).
- 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.
- 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.