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Rich-a-licious Sour Cream Pound Cake

Always keep a pound cake in the freezer and you’ll have the beginning to a delicious dessert! Toast or grill slices of pound cake and top with fresh fruit or your favorite dessert sauce.

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  • Serves: 18
  • Prep Time: 15 Minutes
  • Cook Time: 1 Hour 20 Minutes
  • Total Time: 1 Hour 35 Minutes

Nutrition Information

NUTRITION FACTS

Servings Per Recipe: 18

Serving Size: 1 slice (1/18 of cake)

Amount Per Serving
 
Calories:
310 
Calories from Fat:
130 
Total Fat:
15g 
Saturated Fat:
9g 
Cholesterol:
105mg 
Sodium:
150mg 
Total Carbs:
35g 
Dietary Fiber:
0g 
Sugars:
17g 
Protein:
5g 

DIRECTIONS

  1. Preheat oven to 325 degrees F.

  2. Grease and flour a 10-inch tube pan or a 12-cup Bundt pan; set aside.

  3. Combine flour, SPLENDA® Sugar Blend for Baking, and baking soda in a large mixing bowl. Cut butter into flour mixture with a fork or a pastry blender until crumbly. (This procedure may be done with a mixer at the lowest speed. Cover mixing bowl with a clean tea towel to prevent spattering).

  4. Combine eggs, sour cream, and vanilla in a small mixing bowl; add 1/4 of the egg mixture to flour mixture. Beat at low speed with an electric mixer until blended. Beat at medium speed for 30 seconds or until batter is smooth, stopping to scrape down sides of the bowl. Repeat procedure 3 times.

  5. Spoon batter into prepared pan.

  6. Bake for 1 hour and 20 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan; cool completely on a wire rack.

INGREDIENTS

  • 3 cups sifted cake flour
  • 1 1/2 cups SPLENDA® Sugar Blend
  • 1/4 teaspoon baking soda
  • 1 cup butter, softened
  • 6 large eggs
  • 1 (8 ounce) container sour cream
  • 2 teaspoons vanilla extract

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