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Sour Cream Pound Cake

Sour Cream Pound Cake

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Makes 18 servings Calories 250 Prep Time 15 minutes Total Time 1 hour, 30 minutes Made with Splenda® Sugar Blend


  1. Preheat oven to 325°F. Grease and flour a 10-inch 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 vegetable oil spread 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.
  5. Spoon batter into prepared pan.
  6. Bake for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan for 10 minutes, then remove from pan and cool completely on a wire rack.

Nutrition Info Per Serving

Serving Size: 1 slice (1/18 cake)

Calories 250
Total Fat 9g
Saturated Fat 3.5g
Cholesterol 65mg
Sodium 170mg
Total Carbs 34g
Dietary Fiber 0g
Sugars 16g
Added Sugars 16g
Protein 5g