Sugar Free Pound Cake
(5)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 20
Ingredients
1 cup of butter, room temp3 cups of splenda1 1/2 cups of egg substitute1 tsp vanilla extract1 cup of lite whipping cream3 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.
Servings Per Recipe: 20
Nutritional Info 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

Member Reviews
  • CD9423243
     As per the container of egg substitute, I think 1/4 c of substitute equals 1 egg... Hope this helps...
    - 3/25/14
  • JPITTJR
     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
  • ARMYWIF3
     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
  • CRAZY4GALE
     if you use whole eggs how many eggs should i use - 12/7/09
  • MAGGIEYE
     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
  • HELANEHILWA
     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
  • SJOHNS30
     Wow! This recipe is fantastic!!!! - 9/28/08



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