Velvet Pound Cake
A rich buttery cake that is delicious served warm with fresh fruit and a dollop of freshly whipped cream.
- Serves: 12
- Prep Time: 20 Minutes
- Cook Time: 1 Hour
- Total Time: 1 Hour 20 Minutes
Nutrition Information
NUTRITION FACTS
Servings Per Recipe: 12
Serving Size: 1 (3/4 inch) slice pound cake
- Amount Per Serving
- Calories:
- 290
- Calories from Fat:
- 150
- Total Fat:
- 16g
- Saturated Fat:
- 9g
- Cholesterol:
- 125mg
- Sodium:
- 280mg
- Total Carbs:
- 27g
- Dietary Fiber:
- 1g
- Sugars:
- 13g
- Protein:
- 5g
DIRECTIONS
Preheat oven to 350 degrees F. Grease a 9X5 loaf pan. Set aside.
Beat together the butter and cream cheese with an electric mixer until light and fluffy.
Add the salt, SPLENDA® Brown Sugar Blend, flour and baking powder, mix to combine, the batter will be stiff.
Add the extracts followed by one egg. Continue adding the eggs one at a time beating for at least 1 minute in between each addition. The batter should be light and fluffy.
Spoon the batter into the prepared loaf pan.
Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
Remove cake from the oven, after 5 minutes turn out of pan and allow to cool on a wire rack.
NOTE
Contest submission by: Ray V. from South Yarmouth, MA.
INGREDIENTS
- 3/4 cup butter
- 3 ounces cream cheese
- 1/2 teaspoon salt
- 3/4 cup SPLENDA® Brown Sugar Blend
- 1 3/4 cups unbleached all-purpose flour
- 1 teaspoon baking powder
- 5 eggs
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
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