Splenda Almond Pound Cake Recipes

ALMOND POUND CAKE

Almond Pound Cake image

Provided by Stacey Little | Southern Bite

Categories Dessert

Number Of Ingredients 13

Ingredients

1 1/2 cups unsalted butter, room temperature
3 cups sugar
3 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon salt
5 large eggs, room temperature
1/2 cup milk
2 teaspoons vanilla extract
2 to 3 teaspoons almond extract
1 cup powdered sugar
1/2 teaspoon almond extract
1 tablespoon milk
1/4 cup sliced almonds

Steps:

Preheat the oven to 350°F and grease and flour a 10 to 12-cup bundt pan. Set aside.
Use a mixer to cream the butter and sugar together for about 5 minutes.
In a large bowl, whisk the flour, baking powder, and salt together.
Add the eggs to the butter mixture, one at a time, and mix well after each addition. Scrape down the sides of the bowl and mix again.
Add the dry ingredients and the milk to the mixture, alternately. Start with 1/3 of the dry, then half the milk, another 1/3 of the dry, the other 1/2 of the milk, then the remaining dry. Mix well after each addition. Scrape down the sides of the bowl and mix again.
Add the vanilla and almond extracts. For lots of almond flavor, add 3 teaspoons. For less, only add 2. Mix to combine.
Pour the mixture evenly into the prepared pan. Bake for 1 hour to 1 hour and 10 minutes, or until a toothpick inserted in the center of the cake comes out clean. Bake times may vary. Allow the cake to cool in the pan for about 10 minutes, then place a plate or platter over the pan and invert to turn the cake out onto the plate. Allow to cool completely.
To make the glaze, whisk the powdered sugar, almond extract, and milk together in a small bowl. Drizzle over the cooled pound cake and sprinkle the almonds over the top.

SPLENDA ALMOND POUND CAKE

Splenda Almond Pound Cake image

Make and share this Splenda Almond Pound Cake recipe from Food.com.

Provided by ElizabethKnicely

Categories Dessert

Time 1h10m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 7

Ingredients

1/2 cup butter, softened at room temperature (1 stick)
1/2 cup reduced-fat cream cheese
1 cup Splenda sugar substitute
5 eggs, at room temperature
2 cups almond flour (available at some grocery stores and health food stores)
1 teaspoon baking powder
2 teaspoons vanilla extract

Steps:

Preheat oven to 350°F.
Cream butter, cream cheese, and Splenda. Add eggs, one at a time, making sure each one is incorporated before adding the next. Mix in baking powder. Add almond flour a little at a time while beating. Add vanilla extract.
Pour into a greased 9 to 10-inch springform pan or 9-inch round cake pan and bake for 50-55 minutes.
Serves 12.

Nutrition Facts : Calories 136.1, Fat 11.2, SaturatedFat 6.4, Cholesterol 103.2, Sodium 174.4, Carbohydrate 5.5, Sugar 4.6, Protein 3.5

SPLENDA BLEND SOUR CREAM POUND CAKE

Splenda Blend Sour Cream Pound Cake image

A delicious dessert, always keep a pound cake in the freezer for a beginning of a delicious dessert. Toast or grill slices of pound cake and top with fresh fruit or your favorite topping or ice cream.

Provided by Barb G.

Categories Dessert

Time 1h40m

Yield 18 serving(s)

Number Of Ingredients 7

Ingredients

3 cups sifted cake flour
1 1/2 cups Splenda granular
1/4 teaspoon baking soda
1 cup butter, softened
6 large eggs
1 (8 ounce) carton sour cream
2 teaspoons vanilla extract

Steps:

Preheat oven to 325°F; GREASE and flour a 10-inch tube pan or a 12-cup BUNDT pan; set aside.
Combine flour, Splenda Sugar-Blend for baking, and soda in a large mixing bowl; cut butter into flour mixture with a fork or a pastry blended until crumbly, (this procedure may be done with a mixer at the lowest speed, cover mixing bowl with a tea towel to prevent spattering, I have a guard that fits on my mixer bowl-Kitchen Aid).
Combine eggs, sour cream, and vanilla in a small mixing bowl; add 1/4 of the egg mixture to flour mixture; beat on low speed of an electric mixer until blended; beat at medium speed for 30 seconds or until batter is smooth, stopping to scrap down sides of bowl; REPEAT PROCEDURE 3 times.
Spoon batter into prepared pan; Bake for 1 hour and 20 minutes or until a tooth pick inserted in center comes out clean, cool in pan on a wire rack 10 minutes; remove from pan, cool completely on a wire rack.

Nutrition Facts : Calories 227.4, Fat 14.9, SaturatedFat 8.8, Cholesterol 103.5, Sodium 121, Carbohydrate 18.6, Fiber 0.4, Sugar 0.3, Protein 4.5

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