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Sour Cream Pound Cake

Name: Sour Cream Pound Cake
Prep time: 15 min
Total time: 1 h 30 min
Cuisine: Cakes
Ingredients: 1 (8-ounce) container light sour cream; 6 large eggs; 2 teaspoons vanilla extract; 3 cups sifted cake flour; 1 ½ cups Splenda® Sugar Blend; ¼ teaspoon baking soda; 1 cup vegetable oil spread, softened

Makes 18 servings Calories 250 Prep Time 15 minutes Total Time 1 hour, 30 minutes Made with Splenda® Sugar Blend

Ingredients

1 (8-ounce) container light sour cream

6 large eggs

2 teaspoons vanilla extract

3 cups sifted cake flour

1 ½ cups Splenda® Sugar Blend

¼ teaspoon baking soda

1 cup vegetable oil spread, softened

Nutrition Info Per Serving

Serving Size: 1 slice (1/18 cake)

Calories	250
Total Fat	9g
Saturated Fat	3.5g
Cholesterol	65mg
Sodium	170mg
Total Carbs	34g
Dietary Fiber	0g
Sugars	16g
Added Sugars	16g
Protein	5g

Instructions

Preheat oven to 325°F. Grease and flour a 10-inch tube pan or a 12-cup Bundt pan.
In a bowl, whisk together sour cream, eggs, and vanilla extract.
In a bowl, combine flour, Splenda Sugar Blend, and baking soda. Use a fork or pastry blender (or an electric mixer on lowest speed) to cut vegetable oil spread into dry ingredients until crumbly.
Add about ¼ of the sour cream mixture; mix on low speed to combine, then on medium speed for 30 seconds or until batter is smooth. Repeat 3 times with remaining sour cream mixture.
Spoon batter into prepared pan.
Bake for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan for 10 minutes, then remove from pan and cool completely on a wire rack.