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splenda blend sour cream pound cake

(2 ratings)
cookinginillinois avatar
Recipe by
Rose Mary Mogan
@cookinginillinois
Sauk Village, IL

I made this cake for a church function. It was a big hit. It was very moist, and the addition of almond, vanilla & butter extract gave it the little push I felt it needed in the flavor department. I got several requests for the recipe. I found the recipe in a splenda cookbook, and it has been a favorite ever since. I have even added 2 cups of frozen blu4eberries, and it was so full of blueberry flavor, they just exploded through out the cake.dusted top with powdered sugar.

(2 ratings)
yield 18 servings
prep time 15 Min
cook time 1 Hr 20 Min
method Bake

Ingredients For splenda blend sour cream pound cake

  • 3 c
    sifted cake flour
  • 1 1/2 c
    splenda sugar blend for baking
  • 1/4 tsp
    baking soda
  • 1 c
    butter, softened (2 sticks)
  • 6 lg
    eggs, room temperaure
  • 8 oz
    sour cream
  • 2 tsp
    pure vanilla exract
  • 1/2 tsp
    each almond & butter extracts

How To Make splenda blend sour cream pound cake

  • 1
    Preheat oven to 325 degrees 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 baking soda in a large mixing bowl. Cut butter into flour mixture with a fork or pastry blender until crumbly.This step may be done with a blender using the lowest speed. cover with a clean tea towel to prevent splatters.
  • 3
    Combine eggs, sour cream and all extracts 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 bowl. Repeat procedure 3 times.
  • 4
    Spoon batter into prepared pan.
  • 5
    Bake for 1 hour and 20 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes. Remove from pan, cool completely on wire rack
  • 6
    NOTE: The original recipe does not call for the addition of almond and butter extract. So you may omit if you like. I just love the two flavors blended together. Also I have made this recipe with the addition of 2 cups of frozen blueberries. It was really moist and good.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Categories & Tags for SPLENDA BLEND SOUR CREAM POUND CAKE:

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