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Sugar-Free Pound Cake
Author: Joe the Baker
  • 2 3/4 cups of flour
  • 3/4 cup of splenda granulated
  • 3/4 cup of heavy cream
  • 6 large eggs
  • 12 tablespoons butter melted
  1. Mix the flour and Splenda on low for about a minute.
  2. Add the eggs one at a time and incorporate well after each addition.
  3. Add the cream and finish with the butter. The batter will be lumpy and fairly yellow.
  4. Pour into a greased pan and bake at 350 F for 30-35 minutes.
  5. The cake will be very crispy and firm when you touch it, but it will soften nicely upon standing.