Ingredients for Splenda Blend Sour Cream Pound Cake
- Cake Flour
- Splenda Granular
- Baking Soda
- 1 cup (2 sticks) unsalted butter
- 4 large eggs
- 1 cup sour cream
- Vanilla Extract
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How to Make Splenda Blend Sour Cream Pound Cake
- Preheat oven to 325°F (160°C).
- Grease and flour a 10-inch tube pan or a 12-cup bundt pan. Set aside.
- In a large mixing bowl, whisk together 3 cups all-purpose flour, 2 cups Splenda sugar blend for baking, and 2 teaspoons baking soda.
- Cut in 1 cup (2 sticks) unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- In a separate medium bowl, whisk together 4 large eggs, 1 cup sour cream, and 1 teaspoon vanilla extract.
- Add 1/4 of the wet ingredients to the dry ingredients and mix on low speed with an electric mixer until just combined.
- Gradually add the remaining wet ingredients, mixing on low speed until incorporated.
- Beat at medium speed for 30 seconds, or until the batter is smooth, scraping down the sides of the bowl as needed.
- Pour batter into the prepared pan and spread evenly.
- Bake for 1 hour and 20 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
1g
Fat
43g
Carbs
6g
