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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

    Splenda Blend Sour Cream Pound Cake. Photo by chia

    1/1 Photo of Splenda Blend Sour Cream Pound Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 40 mins

    20 mins

    1 hr 20 mins

    Barb Gertz's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 325°F; GREASE and flour a 10-inch tube pan or a 12-cup BUNDT pan; set aside.
    2. 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. 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. 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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    Ratings & Reviews:

    • on June 27, 2009

      35

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 05, 2007

      15

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 22, 2007

      55

      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!!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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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

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