Rich-a-licious Sour Cream Pound Cake

  • Prep Time: 15 min.
  • Cook Time: 1 hr. 20 min.
  • Serves: 18

Ingredients

  1. 3 cups sifted cake flour
  2. 1 1/2 cups SPLENDA(R) Sugar Blend for Baking
  3. 1/4 teaspoon baking soda
  4. 1 cup butter, softened
  5. 6 large eggs
  6. 1 (8 ounce) container sour cream
  7. 2 teaspoons vanilla extract

Nutrition Info

Per Serving

  • Calories: 306 kcal
  • |
  • Carbohydrates: 34 g
  • |
  • Dietary Fiber: 0 g
  • |
  • Fat: 14 g
  • |
  • Protein: 4 g
  • |
  • Sugars: 16 g

Cooking Directions

  1. Preheat oven to 325 degrees F.
  2. Grease and flour a 10-inch tube pan or a 12-cup Bundt pan; set aside.
  3. Combine flour, SPLENDA(R) Sugar Blend for Baking, and baking soda in a large mixing bowl. Cut butter into flour mixture with a fork or a pastry blender until crumbly. (This procedure may be done with a mixer at the lowest speed. Cover mixing bowl with a clean tea towel to prevent spattering).
  4. Combine eggs, sour cream, and vanilla in a small mixing bowl; add 1/4 of the egg mixture to flour mixture. Beat at low speed with an electric mixer until blended. Beat at medium speed for 30 seconds or until batter is smooth, stopping to scrape down sides of the bowl. Repeat procedure 3 times.
  5. Spoon batter into prepared pan.
  6. Bake for 1 hour and 20 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan; cool completely on a wire rack.

Yield: 18 servings

Always keep a pound cake in the freezer and you’ll have the beginning to a delicious dessert! Toast or grill slices of pound cake and top with fresh fruit or your favorite dessert sauce.

Notes:

Exchanges per serving: 2 Starches, 3 Fats

Changes I made: First of all, Splenda Sugar Blend is half sugar and half artificial sweetner.  I used just straight up Splenda for baking(measure cup for cup like sugar) because my husband is diabetic,and we don’t need the sugar at all.  Therefore, I had to change the amount of Splenda.  This recipe for the Splenda Sugar Blend calls for 1 1/2 cups, because with Sugar Blend, you use half what you use per cup of sugar.  I used 3 cups baking Splenda.

I also added 2 packages of Orange Sugar Free Jello to the batter, because I wanted more flavor.

Please note that this cake is more moist after it sits for a day. I served it with a small scoop of whipped creme.

Next time, I think I am going to make it taste even better by removing the cake from the bundt pan, lining the pan with aluminun foil, putting the cake back in the pan, pricking the cake all around the top with a fork, then pouring a cup of orange sugar free jello over the cake to seep in, and then putting it the refrigerator to chill.

 If you have any great sugar free desserts, I hope you will share them in the comments section.