Splenda Blend Sour Cream Pound Cake

Total Time: 1 hr 40 mins Preparation Time: 20 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 18
• 3 cups sifted cake flour
• 1 1/2 cups splenda granular
• 1/4 teaspoon baking soda
• 1 cup butter, softened
• 6 large eggs
• 1 (8 ounce) carton sour cream
• 2 teaspoons vanilla extract

Recipe

• 1 preheat oven to 325°f; grease and flour a 10-inch tube pan or a 12-cup bundt pan; set aside.
• 2 combine flour, splenda sugar-blend for baking, and soda in a large mixing bowl; cut butter into flour mixture with a fork or a pastry blended until crumbly, (this procedure may be done with a mixer at the lowest speed, cover mixing bowl with a tea towel to prevent spattering, i have a guard that fits on my mixer bowl-kitchen aid).
• 3 combine eggs, sour cream, and vanilla in a small mixing bowl; add 1/4 of the egg mixture to flour mixture; beat on low speed of an electric mixer until blended; beat at medium speed for 30 seconds or until batter is smooth, stopping to scrap down sides of bowl; repeat procedure 3 times.
• 4 spoon batter into prepared pan; 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; remove from pan, cool completely on a wire rack.