Sour Cream Pound Cake made with Splenda

Sugar Free Recipes | Submited Dec 4, 2007

Written by: Johns Mom

3 cups flour
1 1/2 cups Splenda granular
1/4 teaspoon baking soda
1 cup butter, softened
6 eggs
1 (8 ounce) carton sour cream
2 teaspoons vanilla extract

1. Preheat oven to 325 degrees; Grease and flour a 10-inch tube pan or a 12-cup Bundt pan.

2. Combine flour, Splenda(sugar) and baking soda in a large mixing bowl; add butter into flour mixture with a fork until crumbly and mixed well.

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

4. Add 1/4 of the egg mixture at a time to flour mixture; beat on low speed with an electric mixer until blended.

4. Spoon batter into pan

5. Bake for 1 hour and 20 minutes or until a tooth pick inserted in center comes out clean.