Hi Sugar Free Diva! First of all, thank you for creating and keeping this website, it’s inspiring to read for people like me who have a huge sweet tooth and are discovering their body isn’t keeping up anymore. I tried out this pound cake, but it turned out so flat and barely risen (I think it stretched about as high as my thumb). I wanted to ask you if that’s normal, or whether I’ve done something wrong. Fair point to mention: I used liquid stevia instead of granular.
Hi. It was most likely the liquid stevia. I usually recommend using the granular alternatives in baked recipes such as this one. This is because the granular add the volume that is need. The volume would have been added by sugar but, since we are removing the sugar we need to make up for that lost volume. When you use the sugar alternative that is 1:1 to sugar in volume, you make up for the loss. Thanks for checking in. 🙂
Anna says
Hi Sugar Free Diva! First of all, thank you for creating and keeping this website, it’s inspiring to read for people like me who have a huge sweet tooth and are discovering their body isn’t keeping up anymore. I tried out this pound cake, but it turned out so flat and barely risen (I think it stretched about as high as my thumb). I wanted to ask you if that’s normal, or whether I’ve done something wrong. Fair point to mention: I used liquid stevia instead of granular.
SFD says
Hi. It was most likely the liquid stevia. I usually recommend using the granular alternatives in baked recipes such as this one. This is because the granular add the volume that is need. The volume would have been added by sugar but, since we are removing the sugar we need to make up for that lost volume. When you use the sugar alternative that is 1:1 to sugar in volume, you make up for the loss. Thanks for checking in. 🙂