Recipe: Lemon Pound Cake (using Splenda)

CATHY:
Good Morning. Here is a dessert for you.

Lemon Pound Cake
Makes 10 (1 mini loaf) servings

1 1/2 cups all-purpose flour
1/4 cup corn starch
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup butter, softened
1 cup SPLENDA No Calorie Sweetener, Granular
1/2 cup corn syrup
2 lemons (zest and juice)
4 large eggs
1 teaspoon vanilla extract

Preheat oven to 325F. Spray ten small loaf pans with non-stick cooking spray.

Combine flour, corn starch, baking powder and baking soda together in a medium mixing bowl. Set aside.

Combine butter, SPLENDA Granular, corn syrup, lemon zest and juice in large mixing bowl. Beat at low speed with electric mixer. Add eggs, one egg at a time, mixing well after each addition. Add vanilla extract. Mix well.

Fold the flour mixture into the blended mixture. Pour batter into loaf pans.

Bake 20-25 minutes.

Exchanges per serving: 2 Starches, 2 Fats

Serving Size: 1 mini loaf

Calories 250, Calories from Fat 100, Total Fat 11g, Saturated Fat 6g, Cholesterol 110mg, Sodium 230mg, Total Carbohydrates 34g, Dietary Fiber 0g, Sugars 9g, Protein 5g

Source: Splenda, Inc.