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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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.
*About Sugar Alternatives
Specific sugar alternatives are not given in the recipes presented on this site. Only suggestions are given as to the 'kind' of alternative to use. It is up to you to select the alternative to use that suits your needs best. If the recipe is heated or cooked, it is best to use an alternative that can be heated or cooked with for best results. This site does not endorse any specific ingredients,
*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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