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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 15 |
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A light pound cake with great flavor. Great with assorted berries or sliced peaches. The recipe can be easily halved to make smaller loaves. Ingredients:
1/2 cup butter or 1/2 cup margarine |
2 cups sugar |
1/2 cup splenda sugar substitute |
1 cup light sour cream |
2 eggs |
2/3 cup egg white |
1/2 teaspoon baking soda |
3 cups flour |
2 teaspoons vanilla extract |
Directions:
1. Preheat oven to 325 degrees.
2. Spray 10 in bundt cake pan with cooking spray.
3. Put egg and egg whites in a bowl; set aside.
4. Cream butter, sugar and splenda together in a large bowl.
5. Add sour cream and beat until well blended.
6. In another bowl, measure out 3 cups of flour and add baking soda, whisk together.
7. Alternate adding flour and egg mixture to butter/sugar mixture.
8. Add vanilla and beat until ingredients are well blended.
9. Pour mixture in pan.
10. Bake for 1 hour and 20 minutes.
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