Pound Cake Recipe Using Splenda

Homemade Yogurt Poundcake from Scratch Simple …

WebApr 19, 2012 · Position an oven rack in the middle level of the oven and preheat to 325F degrees. In a bowl, beat the butter and sugar with an …

Rating: 5/5(42)
1. Grease an 8 x 4-inch loaf pan. Line the bottom of the pan with parchment or wax paper, so the pound cake doesn't stick to the bottom when you try to remove it.
2. Position an oven rack in the middle level of the oven and preheat to 325 degrees F.
3. In a bowl, beat the butter and sugar with an electric mixer until soft and light. Beat in 3 of the eggs, one at a time, letting each one get incorporated before adding the next.
4. Beat in the yogurt until well blended.

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Lemon Pound Cake Splenda®

WebMar 30, 2021 · Instructions. Preheat oven to 350°F. Grease and flour a 8 ½” x 4 ½” loaf pan. In a medium bowl sift flour, baking powder and salt until …

1. Preheat oven to 350°F. Grease and flour a 8 ½” x 4 ½” loaf pan.
2. In a medium bowl sift flour, baking powder and salt until combined. In a separate large bowl whisk together yogurt, 1 cup Splenda Allulose Sweetener, eggs, zest and vanilla until combined. Add in flour mixture and fold until just incorporated. Fold in oil until combined.
3. Pour batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 1 hour to 1 hour 10 minutes. If cake begins to brown too much, tent with foil after 50 minutes. Let cake cool in the pan for 10 minutes. Remove from the pan and let cool to room temperature, about 1 hour.
4. Add remaining Splenda Allulose Sweetener and cornstarch to blender. Blend until sweetener is a very fine powder. Add lemon juice and blend until smooth. Pour glaze over cooled cake. Slice and serve.

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