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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 183.6
  • Total Fat: 11.9 g
  • Cholesterol: 31.3 mg
  • Sodium: 101.1 mg
  • Total Carbs: 19.0 g
  • Dietary Fiber: 0.5 g
  • Protein: 4.4 g

View full nutritional breakdown of Sugar Free Pound Cake calories by ingredient
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Sugar Free Pound Cake

Submitted by: ESOUTHERN2004

Introduction

This recipe came from my kitchen aid mixer box This recipe came from my kitchen aid mixer box
Number of Servings: 20

Ingredients

    1 cup of butter, room temp
    3 cups of splenda
    1 1/2 cups of egg substitute
    1 tsp vanilla extract
    1 cup of lite whipping cream
    3 cups of flour

Directions

In a large mixing bowl, cream together butter and sugar on Medium speed. Add eggs slowly. Add vanilla and continue to mix. Reduce speed to low and alternatley add cream and flour. Pour batter into a greased and floured 10 inch tube pan. Bake for about 1 hours and 20 minutes at 325 or until a test stick comes out clean.

Number of Servings: 20

Recipe submitted by SparkPeople user ESOUTHERN2004.





TAGS:  Desserts |

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Member Ratings For This Recipe

  • As per the container of egg substitute, I think 1/4 c of substitute equals 1 egg... Hope this helps...
    - 3/25/14

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  • Recipe did not state plain or self rising flour. Since there was no soda or baking powder listed i used self rising. It was pertty good, but not great. - 7/4/11

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  • Incredible!
    0 of 2 people found this review helpful
    I have not actually tried the cake yet but the batter tasted AMAZING! i am cooking for my mother for mothers day.

    I to would like to know how many regular eggs can be used instead of substitute. - 5/8/10

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  • if you use whole eggs how many eggs should i use - 12/7/09

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  • This pound cake was very good, much better than I expected. My mom, who is diabetic, was glad to be able to enjoy it, and the rest of the family loved it. We served it with a dollop of sugar-free cool whip. - 2/5/09

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  • awesome ..I would try to make it lower in carbs though by using 1/2 flour 1/2 soy flour. will let you know how it turns out! - 12/31/08

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  • Wow! This recipe is fantastic!!!! - 9/28/08

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