Splenda Blend Sour Cream Pound Cake

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: 1 hr 40 mins
• 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.