Velvet Pound Cake Recipe

12 servings, ready in 1 hour and 20 minutes

Preheat oven to 350 °F (180 °C). Grease a 9 x 5 inch (23 x 13 cm) loaf pan. Set aside.

Beat together the butter and cream cheese with an electric mixer until light and fluffy.

Add the salt, SPLENDA® Brown Sugar Blend, flour and baking powder, mix to combine, the batter will be stiff.

Add the extracts followed by one egg. Continue adding the eggs one at a time beating for at least 1 minute in between each addition. The batter should be light and fluffy.

Spoon the batter into the prepared loaf pan.

Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.

Remove cake from the oven, after 5 minutes turn out of pan and allow to cool on a wire rack.

NOTE: Contest submission by: Ray V. from South Yarmouth, MA.


  • 3/4 cup (180 mL) butter
  • 3 oz (85 g) cream cheese
  • 1/2 tsp (2 mL) salt
  • 3/4 cup (180 mL) SPLENDA® Brown Sugar Blend
  • 1 3/4 cups (430 mL) unbleached all-purpose flour
  • 1 tsp (5 mL) baking powder
  • 5 eggs
  • 2 tsp (10 mL) vanilla extract
  • 1 tsp (5 mL) almond extract

Nutrition information

per serving
Total Fat 16.00g
Saturated Fat 9.00g
Sodium 280.00mg
Total Carbohydrates 27.0g
Fibre 1.00g
Sugars 13.00g
Protein 5.00g

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