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Sugar Free Vanilla Pound Cake
I think that I should start by telling you about a previous pound cake recipe that I posted a while back. My previous recipe called for heavy cream or Greek Yogurt to be used as the liquid in the batter. This recipe will be a bit more basic as there were a few people who expressed difficulty with those liquid ingredients. Obviously, I like giving options when it comes to recipes and this is no exception to that.
This pound cake recipe is more of a basic one.
When it comes to pound cake, basic can be a good thing. That is because pound cake can be dressed up in so many ways. People seem to like to dress theirs up with fruit, ice cream, and even cover it in chocolate. Basic pound cake seems to be a good balance when served with other items.
Pound cake can really be a lot about the butter.
I am keeping this recipe basic, as mentioned. By basic, I mean using the usual ingredients that you would find in a basic pound cake. Thus, I will use a bit of sour cream along with the basic butter. If you are interested in using Greek Yogurt instead, I do offer an explanation to how to use it as a substitution in recipes here. I also have plenty of frosting recipes,such as this one for a 5 ingredient cream cheese frosing, to give you ideas about how to dress up your pound cake.
Lastly, there are a couple of other kinds of variation that you can use in this recipe,
First off, you can make this gluten free by using a gluten free baking flour (found here) instead of all purpose flour. Sometimes, I like to bake things as low carb as possible. This recipe is no exception. You can find low carb options for flour here.
The recipe for Sugar Free Vanilla Pound Cake
What you will need to make this recipe.
- Flour (AP)- 1 1/2 Cup (see post for gluten free/low carb alternatives).
- Salt- 1/4 teaspoon.
- Baking Soda- 1/4 teaspoon.
- Butter- 1 1/2 Sticks, softened at room temperature.
- Sugar Alternative- use the amount of your alternative that is equal to 1 1/4 cup of sugar. For example, if you are using Splenda granular, it would be 1 1/4 cups of that since it is 1:1 with sugar.
- Eggs- 2.
- Vanilla Extract- 2 teaspoons.
- Sour Cream- 1/2 cup (see post for alternative).
How to make this cake.
- Preheat your oven to 350. Prep your pan/dish for nonstick. If using a glass dish, for example, you may want to both grease it as well as dust it with flour. I find Bundt cakes are easy to make with this recipe too.
- In a mixing bowl, whisk or mix together your flour, salt and baking soda. Set this aside.
- In a mixing bowl and using a mixer, beat together your butter and sugar alternative. Beat on medium to medium high until it resembles a fluffy look (sugar would be a more obvious fluffy result). Now add your eggs one at a time, mixing on low between additions.
- Slowly add the dry ingredients from your first bowl to your second bowl stirring as you go. Add the remaining ingredients and mix on low.
- Pour your batter into the prepped pan/dish, making sure that the batter is evenly distributed.
- Bake for 60-65 minutes or until a toothpick comes out clean.
- To remove from baking dish (why a bundt pan is so nice to use…). Allow the baking dish with the cake to cool on a wire rack. Run a knife between the cake and the sides of the dish and then invert it to finish cooling (hack: place the rack on the top of the baking dish and then flip it over).