This cake would be awesome made in those pans and then split in half and used as strawberry or blueberry shortcakes. It would be a yummy summer treat! SO, here's the original Splenda sour cream pound cake recipe... Do with it what you will, but let us know about it!! I make this for bake sale fundraisers and they always sell out!
NOTE--The ingredients say Splenda granular, but the directions say Splenda blend... I used the granular, not the blend which is half sugar and half Splenda granular... I have also made it (for a bake sale) with full sugar and it got rave reviews, so the recipe works either way! Oh, and I never sifted the flour!
Splenda Blend Sour Cream Pound Cake
| Edit... My Notes
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|3||cups sifted cake flour|
|1 1/2||cups Splenda granular|
|1/4||teaspoon baking soda|
|1||cup butter, softened|
|1 (8||ounce) carton sour cream|
|2||teaspoons vanilla extract|
Not the one? See other Splenda Blend Sour Cream Pound Cake Recipes
- Preheat oven to 325 degrees; 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 completly on a wire rack.
|Nutrition Facts |
Calculated for 1 serving (65g)
Recipe makes 18 servings
The following items or measurements are not included below:
|Calories 227 |
Calories from Fat 133 (58%)
|Amount Per Serving||%DV|
|Total Fat 14.9g||22%|
|Saturated Fat 8.8g||43%|
|Polyunsat. Fat 0.8g|
|Monounsat. Fat 4.1g|
|Trans Fat 0.0g|
|Total Carbohydrate 18.6g||6%|
|Dietary Fiber 0.4g||1%|