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Diabetic Sour Cream Poundcake Recipe

This is a great recipe using Splena it makes: 18 servings
The total prep. time is about: 15 minutes
It will be done in: 1 hr, 20 min.

3 cups of sifted cake flour
1 1/2 cups SPLENDA® Sugar Blend for Baking
1/4 teaspoon baking soda
1 cup whole cream butter, softened
6 medium eggs
1 (8-ounce) tub of sour cream
2 teaspoons of vanilla

Directions for baking:

1. PREHEAT your oven to 325°F

2. GREASE and a 10-inch round pan or a 12-cup Bundt type pan; and set it aside.

3. COMBINE your flour, SPLENDA® Sugar Blend for Baking, and baking soda in a large bowl. Cut butter into flour mixture with a fork or a pastry blender until it get’s crumbly. (If you like you can use a mixer at the lowest speed. Don’t forget to cover the mixing bowl with a towel to prevent spattering).

4. COMBINE the eggs, sour cream, and vanilla in a mixing bowl; add 1/4 of the egg mixture to flour mixture. Beat at the low speed with an electric mixer until blended. Then, beat the mixture 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 the batter into your prepared pan.

6. Then BAKE for 1 hour and 20 minutes or until a toothpick inserted in center comes out clean. Cool in the pan on top of a wire rack 10 minutes. Remove the cake from your pan; and let it cool completely on a wire rack.

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