Splenda Blend Sour Cream Pound Cake
Indulge in the perfect balance of sweetness and tang with this Splenda Blend Sour Cream Pound Cake—a lighter twist on a classic dessert! Made with Splenda Sugar Blend, this pound cake offers all the rich, buttery flavor and moist, tender crumb you love, but with reduced sugar. Creamy sour cream adds depth and a velvety texture, while six whole eggs create a luxurious density that’s both satisfying and indulgent. This easy-to-make cake comes together in just 15 minutes of prep time and bakes to golden perfection in a bundt or tube pan. Ideal for any occasion, it’s delicious served plain or topped with a dusting of powdered Splenda for an extra touch of elegance. Perfectly suited for those looking for a sugar-conscious dessert without sacrificing flavor, this pound cake will quickly become your go-to recipe for guilt-free indulgence!
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Recipe Information
Ingredients
- 2.25 cups all-purpose flour
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.75 cups unsalted butter, softened
- 1 cup Splenda Sugar Blend
- 6 units large eggs
- 1 teaspoons vanilla extract
- 1 cups sour cream
Instructions
Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan, ensuring it's well-coated to prevent sticking.
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set the dry ingredients aside.
Using a stand mixer or handheld electric mixer, cream the softened unsalted butter and Splenda Sugar Blend together on medium speed until the mixture is light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated. Scrape down the sides of the bowl as needed.
Mix in the vanilla extract until combined.
Reduce the mixer speed to low and add the dry ingredients in three parts, alternating with the sour cream in two parts. Start and end with the dry ingredients (flour mixture). Mix each addition just until combined—be careful not to overmix the batter.
Pour the batter evenly into the prepared pan. Smooth out the top with a spatula.
Bake in the preheated oven for 70-75 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for about 15 minutes, then carefully run a knife around the edges and invert onto a wire rack to cool completely.
Slice and serve the cake as is, or garnish with a dusting of powdered Splenda if desired. Enjoy!
Nutrition Facts
Calories |
3921 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.1 g | 282% | |
| Saturated Fat | 129.2 g | 646% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1606 mg | 535% | |
| Sodium | 1706 mg | 74% | |
| Total Carbohydrate | 433.3 g | 158% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 220.2 g | ||
| Protein | 73.9 g | 148% | |
| Vitamin D | 8.2 mcg | 41% | |
| Calcium | 526 mg | 40% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 692 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
