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Velvet Pound Cake

Prep Time :
20 min
Bake Time :
1 hrs
Makes :
12 slices
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This recipe is:

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


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.

Nutrition Information

Amount per Serving:

Serving Size: 1 slice (1/12 recipe)

Total Calories: 290

Calories from Fat: 150

Total Fat: 16 g

Saturated Fat: 9 g

Cholesterol: 125 mg

Sodium: 280 mg

Total Carbohydrates: 27 g

Fibre: 1 g

Sugars: 13 g

Protein: 5 g 

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