Splenda Blend Sour Cream Pound Cake

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A delicious dessert, always keep a pound cake in the freezer for a beginning of a delicious dessert. Toast or grill slices of pound cake and top with fresh fruit or your favorite topping or ice cream.

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Steps

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Preheat oven to 325f.

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Grease and flour a 10-inch tube pan or a 12-cup bundt pan.

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Set aside.

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Combine flour , splenda sugar-blend for baking , and soda in a large mixing bowl.

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Cut butter into flour mixture with a fork or a pastry blended until crumbly ,.

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Combine eggs , sour cream , and vanilla in a small mixing bowl.

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Add 1 / 4 of the egg mixture to flour mixture.

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Beat on low speed of an electric mixer until blended.

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Beat at medium speed for 30 seconds or until batter is smooth , stopping to scrap down sides of bowl.

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Repeat procedure 3 times.

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Spoon batter into prepared pan.

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Bake for 1 hour and 20 minutes or until a tooth pick inserted in center comes out clean , cool in pan on a wire rack 10 minutes.

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Remove from pan , cool completely on a wire rack.

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Ingredients

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cake flour, splenda granular, baking soda, butter, eggs, sour cream, vanilla extract