splenda blend sour cream pound cake

Name: SPLENDA BLEND SOUR CREAM POUND CAKE
Prep time: 15 min
Cook time: 1 h 20 min
Yield: 18
Cuisine: American
Ingredients: 3 cup(s) sifted cake flour; 1 1/2 cup(s) splenda sugar blend for baking; 1/4 teaspoon(s) baking soda; 1 cup(s) butter, softened (2 sticks); 6 large eggs, room temperaure; 8 ounce(s) sour cream; 2 teaspoon(s) pure vanilla exract; 1/2 teaspoon(s) each almond & butter extracts

(2 RATINGS)

257 Pinches 10 Photos

Rose Mary Mogan

Sauk Village, IL

Updated on Jan 23, 2012

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.

Rate

prep time 15 Min

cook time 1 Hr 20 Min

method Bake

yield 18 servings

Ingredients

3 cups sifted cake flour
1 1/2 cups splenda sugar blend for baking
1/4 teaspoon baking soda
1 cup butter, softened (2 sticks)
6 large eggs, room temperaure
8 ounces sour cream
2 teaspoons pure vanilla exract
1/2 teaspoon each almond & butter extracts

How To Make splenda blend sour cream pound cake

Step 1

Preheat oven to 325 degrees F. Grease and flour a 10 inch tube pan or a 12 cup Bundt pan. Set aside.

Step 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.
Step 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.
Step 4

Spoon batter into prepared pan.
Step 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
Step 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.
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