Recipe Rating:
 2 Ratings
Serves: 18 servings
Prep Time:
Cook Time:
Cooking Method: Bake


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 large eggs, room temperaure
8 oz sour cream
2 tsp pure vanilla exract
1/2 tsp each almond & butter extracts

The Cook

Rose Mary Mogan Recipe
Well Seasoned
Sauk Village, IL (pop. 10,506)
Member Since Sep 2011
Rose Mary's notes for this recipe:
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.
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Preheat oven to 325 degrees 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 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.
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.
Spoon batter into prepared pan.
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
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.

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user Cin Straw's Kitchen NanatomyGrandsismyPassion - Jan 23, 2012
One of my favorite cakes NEXT TO MY HOMEMADE ANGEL FOOD CAKE is a pound cake. I love cakes you don't have to put a frosting on to be good.......love just sprinkled powdered sugar over the top.
Thanks for sharing Rose Mary.....is this one in your COOKBOOK ??
user Rose Mary Mogan cookinginillinois - Jan 23, 2012
No this is one I made since the cookbook was published. I too love pound cakes, all kinds. I did look at the dry skin cream, and I too plan to make it. Yours looks really good. Next time I go shopping I plan to pick up what I need. Do you save your old containers, or did you buy them some place. I will need to look over her site more carefully, when I am not busy posting recipes. Thanks for telling me about it. I do have quite a few pound cake recipes in my cookbook, sour cream, cream cheese, brown sugar, chocolate Marble pound cake, and that is just off the top of my head. I am sure there are others.
user Cin Straw's Kitchen NanatomyGrandsismyPassion - Jan 23, 2012
Ok great.
Yes, I save all kinds of jars..if you go over to my post and look at the old jars I used there you will see.
Cin's "Homemade Hand and Body Cream"

My recipe is a lot more work and cost more to make...I like Bea's recipe now that I've made it.

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