Sugar Free Vanilla Pound Cake
A basic pound cake recipe that can be made sugar free. Alternatives can also be for gluten free and low carb sugar free versions as well.
Servings: 1 cake
Ingredients
- Flour AP- 1 ½ Cup (see post for gluten free/low carb alternatives).
- Salt- ¼ teaspoon.
- Baking Soda- ¼ teaspoon.
- Butter- 1 ½ Sticks softened at room temperature.
- Sugar Alternative- use the amount of your alternative that is equal to 1 ¼ cup of sugar. For example if you are using Splenda granular, it would be 1 ¼ cups of that since it is 1:1 with sugar.
- Eggs- 2.
- Vanilla Extract- 2 teaspoons.
- Sour Cream- ½ cup see post for alternative.
Instructions
- 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).
Recipe Notes
See post for alternatives and other details.
most recently updated:
November 15, 2017*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,
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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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