In case you have ever wondered, this How to Make Sugar Free Pound Cake.
Pound cakes a classic cake that everyone can seem to agree upon. I like that this one can be made without adding sugar to it!
How to Make Sugar Free Pound Cake
This recipe reminds me of my Chocolate Pound Cake recipe.
Probably the biggest difference between these pound cake recipes is that that one is chocolate this one is not.
To be honest, this recipe has been a popular pound cake recipe.
There really are not a lot of sugar free versions of a pound cake available for purchase. And really, who does not like a good pound cake?
I love a great tasting cake that I can make myself.
Here are some ideas for Cake Baking Essentials that can make cake baking even better!
You are probably wondering why they call it a pound cake anyway?
Pound cakes have been around for a long time. This is a cake that is known for its buttery taste that is enhanced by the moistness of the cake itself.
But, there really is a bit of logic to the name 'pound cake.'
I mentioned that this cake has been around for a long time so it would make sense that this cake would have an easy to remember a recipe that could be handed down through the generations. The pound cake got its name for the weight of the main ingredients that go into (or originally went into) this cake. That is one pound for each ingredient (flour, butter, sugar, and eggs).
There is a reason why this cake calls for sour cream as an ingredient.
Sour cream has acidity and fat. The fat helps this cake hold on to its moisture and the acidity that aids in the leavening of the cake.
There are alternatives to sour cream that you could use in this recipe, however.
Buttermilk or cream cheese can be used instead of the sour cream in this recipe in a 1:1 ratio. You could try a lower fat dairy such as milk but, keep in mind that this would have an effect on the moisture in your cake.
Here are some tips for How to Make Sugar Free Pound Cake
I just mentioned that this sugar free cake recipe calls for sour cream which will help make the cake rise as well as moist. Suitable substitutes for the sour cream would include cream cheese or buttermilk.
Here are some more helpful tips for you in baking a pound cake.
- When choosing a sugar alternative, for the best results, please use an alternative that is granular and that can be baked. That granulated Sugar Alternative should also measre 1:1 with sugar as well.
- Having your ingredients (sour cream, eggs, and butter) softened to room temperature is essential in the success of this cake. The ingredients will mix more effectively at room temperature with the dry ingredients.
- While a pound cake is usually baked in a loaf pan, I am actually a fan of the bundt pan for this recipe. It is important to prep your bundt pan well for nonstick as well. There are liners that can help with this.
You may also be wondering how to store a pound cake and how long it will last.
Like most cakes, this cake should be wrapped up well in an airtight cake container to limit the air that can get to it. Your cake should keep for about a week if stored properly.
Here are some similar recipes that you may also like.
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How to Make Sugar Free Pound Cake
The recipe for How to Make Sugar Free Pound Cake
As mentioned above, this sugar free cake recipe calls for sour cream which will help make the cake rise as well as moist. Suitable substitutes for the sour cream would include cream cheese or buttermilk.
I also mentioned that this cake can also be baked in a bundt style cake pan.
While a pound cake is usually baked in a loaf pan, I am actually a fan of the bundt pan for this recipe. It is important to prep your bundt pan well for nonstick as well. There are liners that can help with this.
What you will need to make this Sugar Free Pound Cake
- All Purpose Flour- 3 cups. I have not made this with a low carb all purpose flour or gluten free all purpose flour.
- Baking Soda- 1 teaspoon.
- Salt- ½ teaspoon.
- Sugar Alternative- Equivalent to 2 ½ cups of sugar. Please use a granular, baking friendly, option that is 1:1 with sugar in volume.
- Butter- 1 cup softened to room temperature plus additional for prepping pan.
- Eggs- 6, also at room temperature.
- Sour Cream- 1 cup. Can sub in sour cream or cream cheese, also at room temperature..
- Vanilla Extract- 1 teaspoon .
- Almond Extract- 1 teaspoon.
How to Make Sugar Free Pound Cake
- Preheat your oven to 325 and prep your pan well for nonstick. I mentioned that while a pound cake is usually baked in a loaf pan, I am actually a fan of the bundt pan for this recipe.
- In a medium mixing bowl, whisk or sift together the flour, baking soda, and salt. Set this bowl aside.
- Next, in a large mixing bowl, and at medium speed, beat your butter until creamy. It could take about up to 5-7 minutes to get the creamy texture and for the butter to lighten up in color. Then you can add the sugar alternative and continue to beat until they are creamed together. This step is essential to the success of this cake. It could take a bit of time as a result.
- When your butter and sugar alternative are creamy you can add your eggs one at a time. Beat well between egg additions.
- For the next step, we will add the dry ingredients from the first bowl to the mixing bowl. Do this by adding half of the dry ingredients at a time, stirring between additions. Then add the sour cream and the extracts mixing until just blended.
- Bake for 75- 90 minutes or until a toothpick comes out almost clean. The baking time can depend on your pan.
- Allow this to cool well- at least 20 minutes in the pan and then an hour on a cooling rack- before serving. Thus, this cake should be well cooled prior to serving.
The Recipe Card for How to Make Sugar Free Pound Cake
Sugar Free Pound Cake
Ingredients
- 3 cups Flour - all purpose
- 1 tsp Baking Soda
- ½ tsp Salt
- 2 ½ cups Splenda
- 1 cup Butter -softened to room temperature
- 6 Eggs -room temperature
- 1 cup Sour Cream -room temperature, see post for alternatives
- 1 tsp Vanilla Extract
- 1 tsp Almond Extract
Instructions
- Preheat your oven to 325 and prep your pan well for nonstick. I mentioned that while a pound cake is usually baked in a loaf pan, I am actually a fan of the bundt pan for this recipe.
- In a medium mixing bowl, whisk or sift together the flour, baking soda, and salt. Set this bowl aside.
- Next, in a large mixing bowl, and at medium speed, beat your butter until creamy. It could take about up to 5-7 minutes to get the creamy texture and for the butter to lighten up in color. Then you can add the sugar alternative and continue to beat until they are creamed together. This step is essential to the success of this cake. It could take a bit of time as a result.
- When your butter and sugar alternative are creamy you can add your eggs one at a time. Beat well between egg additions.
- For the next step, we will add the dry ingredients from the first bowl to the mixing bowl. Do this by adding half of the dry ingredients at a time, stirring between additions. Then add the sour cream and the extracts mixing until just blended.
- Bake for 75- 90 minutes or until a toothpick comes out almost clean. The baking time can depend on your pan. Allow this to cool well- at least 20 minutes in the pan and then an hour on a cooling rack- before serving. Thus, this cake should be well cooled prior to serving.
Recipe Notes
I also mentioned that this cake can also be baked in a bundt style cake pan. While a pound cake is usually baked in a loaf pan, I am actually a fan of the bundt pan for this recipe. It is important to prep your bundt pan well for nonstick as well. There are liners that can help with this. *Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used. - see post for alternatives
Please see recipe post for further details on this recipe.
Nutritional Information is only an estimate and can vary especially with ingredients that are used.
*As an Amazon Associate I earn from qualifying purchases. This means that the links on this website, and specifically on this post, that lead to other sites may be affiliate links.
Nutrition
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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Nutritional Information is only an estimate and can vary especially with ingredients that are used.
Make a dessert cake that everyone can agree on. This is the best recipe for How to Make Sugar Free Pound Cake.
Please see the recipe post for further details on this recipe.
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Updated 1/24/20
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Amber Ludwig
Whenever my mother in law makes it!! Great pound cake is really just awesome!!
Krystal Waters
It sounds so delicious I would want to put some strawberries on top of it.
Anne Marie Carter
Wonderful recipe! It has been ages since I have eaten pound cake and I love this sugar free recipe.
Jennifer Heintz
Using Splenda instead of sugar for the poundcake is a great idea. But, you would never see any substitution for butter, that's what makes the cake. Thanks for sharing.
Sarah Phillips
I would love to try this sugar free pound cake! I love that this recipe has yogurt in it too, because I know that yogurt gives baked goods a wonderful moistness that cannot be beaten. I'm saving this recipe for later, thanks!
pattie Conroy
can you add blueberries in the recipe
SFD
Hi.
Yes you can. I would fold them in gently as the last step before adding the batter to whatever you will be baking it in.
This will help them stay intact.
thanks!!
Jess
This pound cake was awful. It ended up burning and the texture was cheese-like...too many eggs. I followed the recipe to a tee (very putzy too) and it was still messed up. What could have been done differently? Oh and I made it for my book club and ended up throwing it out. Don’t waste your time!
SFD
I am sorry to hear that the cake did not work for you. I will revisit this recipe in my kitchen using your suggestion of cutting the eggs.
Thanks for your feedback!
Etta lackey
Cake did not rise. Should it be self Rising Flour.
SFD
Hi- go here for an updated recipe for pound cake- https://thesugarfreediva.com/sugar-free-vanilla-pound-cake/ thanks!
Mavis
Hi
I tried this as is and it was okay. I figured it may have not been perfect because there was no sugar in it. However, I tried it again with fewer eggs (ran out) and cream instead of the yogurt it was really good. I am a huge fan of your lemon lime soda pound cake.
SFD
Hi Mavis-
Thanks for the feedback. Yes- I agree with what you are saying. I think I will take your advice and update this recipe over the next few days using a recipe that is more like that other recipe. I'll keep you posted with how it turns out. Thanks!!
Janet Epstein
I never have good luck when there are a lot of eggs added to a pound cake recipe. There are some recipes that tell you to add up to 6 eggs. You really do not need that many eggs in my opinion. I do like your Greek Yogurt in this.
I know it can be hard to adjust a recipe for special needs such as sugar free. I may try this again and let you know my thoughts.
Love your site by the way 🙂
SFD
Hi Janet!
Thank you for your thoughts. It sounds like cutting the eggs may be a good idea to try.
Thanks for your kind words too!
Regina Shackleford
I have to make this cake would you say 4 eggs should be enough
SFD
Hi- please see my recent recipe for Sugar Free Vanilla Pound Cake. Thanks so much!
Uri
If your going to use a loaf pan, whats the size to use for the recipe?
SFD
Hi. It would depend on how tall you want your cake. There really are so many different sizes of loaf pans to choose from. thanks
Enid
I crave a Pound Cake that is keto friendly, what else can I use in place of the flour to make it keto friendly.
TheSugarFreeDiva
Hi. You can try using a keto flour. I would suggest reading the package of the flour to assure that it can be used in a cake recipe, in what measurement compared to regular all purpose flour, and what kind of adjustments in baking or ingredients that you may need to take. It may not taste or look exactly like the pound cake that you are used to but, it may be worth a try. 🙂
Thank you!