How to Make Sugar Free Pound Cake

This Sugar free pound cake is buttery, moist, and perfectly sweet.

Made with with butter and no added sugar, this classic cake is an unapologetically rich with both flavor and moisture while being sturdy enough to hold up to topping that other cakes cannot hold up to.

Why this recipe works

Pound cake is a classic cake. Thanks to the high fat content, pound cake can stay moist longer than other cakes, making it easier to store and enjoy longer.

Here is what else you will like about this recipe.

• This recipe is made with basic and simple ingredients.
• The added butter that makes this cake is known for adds flavor, color, and moisture unlike most other cakes.
• This cake is versatile and can be baked in a loaf pan or a bundt style pan.
• Pound cake tastes great as is, when dusted with powdered sugar alternative, or when served with a simple glaze on top.

Have you tried my recipe for Sugar Free Vanilla Cupcakes?

Made with basic ingredients, those cupcakes are classic bakery style cupcakes with a soft and tender texture and bursting with vanilla flavor. Both this pound cake and that cupcake recipe are great tasting sugar free recipes for baked goods.

My cake was baked in a bundt style cake pan. You can find bundt pans here.

Ingredients you will need.

• Flour. Regular all purpose flour.
• Leaveners. Both baking powder and baking soda.
• Salt. Added for a bit of balance.
• Sugar Alternative. Use a sugar alternative that measures like sugar and that can also be baked with.
• Butter. Unsalted butter softened
• Eggs. Large eggs at room temperature
• Sour cream. The fat and acidity in sour cream help make a moist and tender crumb.
• Extracts. Vanilla Extract and Almond Extract

How to make pound cake without sugar.

• Prep Time 15 minutes .
• Bake Time 55-70 minutes .
• Servings 12–16 servings depending on the pan used and how the cake is sliced.
• How to serve : Serve as is, with a simple glaze on top, or with fruit on the side.
• Notes: This recipe works with a 10-cup Bundt pan or two 9x5 loaf pans. Baking times will vary depending on the pan that you use.

1. Prepare. Preheat your oven to 325°F (163°C). Also, grease and lightly flour your bundt pan or loaf pans.
2. Dry Ingredients. In a medium bowl, use a whisk to combine together the flour, baking powder, baking soda, and salt.
3. Cream. In a large mixing bowl, beat together the softened butter and sugar substitute until light and fluffy (about three to four minutes).
4. Wet ingredients. Add the eggs to the mixing bowl one at a time, mixing between additions. Then mix in the extracts (vanilla and almond) along with the sour cream, mixing until smooth.
5. Combine Scrape down the sides of your mixing bowl, Then set the mixer on low and slowly add the dry ingredients from the first bowl to the mixing bowl, Mix until just combined, avoiding over mixing the ingredients.
6. Transfer Evenly spread the cake batter in your prepared pan. Then gently tap the bottom of the pan on your countertop a few times to settle the batter.
7. Bake. Bake for 55-70 minutes or until a toothpick comes out clean. This cake will most likely not brown like a regular cake because there is no added sugar in it. Also, baking times can vary depending on the pan you are using.
8. Cool Allow your cake to cool in the pan for 10–15 minutes, then carefully transfer it to a cooling rack to cool completely.

Tips for making the best sugar free pound cake

Like with similar baked goods recipes, it is best to use dairy products (butter, eggs, and sour cream) that are at room temperature. Using cold dairy ingredients can have effect on the blending of ingredients and can also affect the ability of the cake to rise properly.

More helpful tips for you.

1. When selecting you sugar alternative for these cupcakes, it is important that you choose one that measures like actual sugar and that can also be baked with. For the best moisture and texture, consider using a baking blend such as erythritol + allulose as these can help prevent dryness and that cooling aftertaste that is common.
2. When combining the ingredients in step five, make sure that you do not overmix the ingredients. Once the flour is added to the batter, you should mix until just combined as overmixing can overwork the gluten in the flour.
3. Baking times can vary depending on the kind of pan you are using to bake your cake in. This cake should be done baking when the center of the cake can spring back when gently pushed or a toothpick comes out with a few moist crumbs. If your toothpick comes out completely "clean," you likely overbaked it. If it comes out with wet, liquid batter, it needs another 3–5 minutes.

FAQ

• What is the best sugar substitute for pound cake?
  For best results, make sure that you are using a granular sugar alternative that also measures like sugar to best keep your ingredients in balance. Granulated monk fruit sweetener or erythritol blends that measure 1:1 like sugar can work best for baking. Allulose is another popular alternative.
• Can I make sugar free pound cake ahead of time?
  Yes, you do not have to serve this cake immediately after making it. Some folks will agree that pound cake actually tastes better the next day after the flavors develop.
• Why does my cake seem dense and dry?
  The number one reason for a dense cake is over-mixing the flour as this activates the gluten . Other causes for a dense cake include using cold ingredients or not adding enough of each of the leaveners.
• Do I have to use both baking powder and baking soda in this recipe?
  Both baking powder and baking soda are used in this recipe for a reason. The baking soda reacts with the acidity in the sour cream to create an immediate lift. The baking powder provides a second "boost" in the oven ensuring that the cake does not become too dense to enjoy.
• Can I use almond flour instead of wheat flour?
  I have not tried making this pound cake using almond flour. If you try doing so keep in mind that almond flour is a heavier flour that also has extra moisture (due to the almonds). You will likely need more eggs (as a binder) and a bit more leavening agent (baking powder) to help your cake rise.

Variations.

• Lemon Pound Cake
  Add two tablespoons lemon zest and two tablespoons lemon juice to the batter.
• Almond Pound Cake Increase almond extract to one teaspoon and top with sliced almonds.
• Chocolate Chip Pound Cake Simply fold in some sugar free chocolate chips for baking before transferring the batter to the baking pan.

How to Store Pound Cake

Once you pound cake has fully cooled, it can be stored in an airtight container. When properly stored, it should keep for up to a couple of days at room temperature, refrigerated for up to a week, or frozen for up to a few months.

You may also be interested in these no added sugar cake recipes.

• Sugar Free Yellow Cake
• Sugar Free Devil's Food Cake
• Sugar Free Chocolate Pudding Cake
• Sugar Free Angel Food Cake
• Sugar Free Lemon Bundt Cake
• Sugar Free Vanilla Cupcakes