Makes 16 servings Calories 140 Prep Time 15 minutes Total Time 1 hour Made with Splenda® Stevia Sweetener
Ingredients
½ cup unsalted butter, softened at room temperature
5 tablespoons Splenda® Stevia Sweetener Jar
1 teaspoon freshly grated lemon zest
1 large egg, at room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour, divided use
½ cup sour cream
2 teaspoons baking powder
1 teaspoon salt
½ teaspoon baking soda
2 cups fresh raspberries rinsed and dried
½ cup 2% reduced fat buttermilk
Nutrition Info Per Serving
Serving Size: 1 slice (1/16 cake)
Calories
140
Total Fat
8g
Saturated Fat
4.5g
Cholesterol
35mg
Sodium
280mg
Total Carbs
18g
Dietary Fiber
1g
Sugars
1g
Added Sugars
0g
Protein
3g
Instructions
Preheat oven to 350°F. Grease an 8” square or round pan.
In a bowl using an electric mixer, cream butter, Splenda Stevia Sweetener, and lemon zest on low speed for 2 minutes.
Add eggs, vanilla extract, and sour cream to the butter mixture mixing for 1 minute on low speed.
In a bowl, combine raspberries and ¼ cup of flour and toss gently to coat.
In another bowl, whisk together remaining flour, baking powder, salt, and baking soda.
Add half the dry ingredients to the butter mixture and blend on low speed for 1 minute. Add buttermilk and mix on low for 1 minute. Add remaining dry ingredients and blend well.
Gently fold floured raspberries into batter. Spread batter into the prepared pan. (Batter will be thick.)
Bake for 45–50 minutes. Cool in pan before cutting into squares.
