Splenda Pound Cake

Splenda Pound Cake baked with just a kiss of sugar! By reducing sugar to 1/5 the original recipe it provides a great option for diabetics or the calorie conscious and still has comparable results to the classic pound cake! Made especially for my dearest…dad!
1 1/2 cup cake flour (you can make cake flour by replacing 1 tbsp flour with 1 tbsp cornstarch)
2 sticks butter….melted (equals about 225gms)
1 cup Splenda
1/4 cup sugar
1 tsp vanilla extract
1/2 tsp salt
1 tsp baking powder
4 room temperature eggs.

Sieve flour, salt and baking powder together. Blend eggs, Splenda, sugar and vanilla extract in a blender for 30 seconds. Open top pouring spout and with the bender running, slowly add melted butter, for another 30-40 seconds. Pour out into a mixing bowl. Fold in the flour, at this stage the cake batter will be slightly stiff. So add about 1/3 cup milk to loosen the cake batter. Now transfer to baking pan, sprinkle with 1tsp sugar (optional) and bake in a preheated oven for 45 minutes or till knife inserted comes out clean. After 5 min, loosen edges with knife and invert onto plate!

For lemon/ orange/ ginger Pound cake
Add 1 tbsp lemon juice / orange juice / chopped candied ginger
Some lemon/orange zest/ 1/2 tsp mace

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