Splenda Cake Recipes From Scratch

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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Sour Cream Pound Cake Recipe Splenda®

WEBMay 29, 2020 · In a bowl, whisk together sour cream, eggs, and vanilla extract. In a bowl, combine flour, Splenda Sugar Blend, and baking …

1. Preheat oven to 325°F. Grease and flour a 10” tube pan or a 12-cup Bundt pan.
2. In a bowl, whisk together sour cream, eggs, and vanilla extract.
3. 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 butter into dry ingredients until crumbly.
4. 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.

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