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.
Provided by Barb G.
Categories Dessert
Time 1h40m
Yield 18 serving(s)
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 227.4, Fat 14.9, SaturatedFat 8.8, Cholesterol 103.5, Sodium 121, Carbohydrate 18.6, Fiber 0.4, Sugar 0.3, Protein 4.5
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