Sweet 'n' Low Pound Cake
Makes 16 servings, each a 1/2 inch slice

1/2 cup; unsalted butter, softened
1/2 cup sugar
1 teaspoon Sweet 'N Low®
4 large eggs, separated, at room temperature
2 tablespoons Butter Buds® sprinkles
1 teaspoon vanilla extract
1/2 teaspoon grated lemon peel
1 1/2 cups sifted self-rising cake flour

Preheat oven to 350F. Spray 8x5x2 1/2-inch loaf pan with nonstick cooking spray. Set aside. In large bowl with mixer at medium speed, cream butter, sugar and Sweet 'N Low until light and fluffy. Beat in egg yolks, Butter Buds sprinkles, vanilla and lemon peel. Gradually beat in flour. In separate bowl with clean beaters, beat egg whites until stiff but not dry. Fold into butter mixture. Spoon into pan. Bake 40 minutes or until wooden pick inserted in center comes out clean. Cool on wire rack 10 minutes. Remove from pan and cool completely.

Per Serving: Calories 140.