Scrumptious Wheat Pound Cake recipe
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Ingredients
- butter-flavored cooking spray 3 cups granular sucralose sweetener (such as Splenda®) 2 cups non-dairy margarine 6 eggs, at room temperature 4 cups whole wheat pastry flour, divided 1 cup liquid non-dairy creamer 1 (12 fluid ounce) can evaporated goat milk 1 tablespoon vanilla extract 2 teaspoons baking powder ½ teaspoon salt ¼ cup honey
Nutrition Info
- 690.3 caloriescarbohydrate: 50.9 gcholesterol: 123.4 mgfat: 47.5 gfiber: 3.7 gprotein: 11 gsaturatedFat: 18.3 gservingSize: -sodium: 648.1 mgsugar: 7.4 gtransFat: : -unsaturatedFat: : -
Directions Scrumptious Wheat Pound Cake
Directions
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Preheat oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray.
Combine sweetener and margarine in a bowl, beat with an electric mixer until smooth and creamy. Beat in eggs one a time, scraping down the bowl after each addition. Beat in 2 cups flour and creamer. Add goat milk and vanilla extract, beat well.
Mix remaining 2 cups flour with baking powder and salt in a bowl. Add to the sweetener mixture, mix well until smooth. Pour batter into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
Cool in the pan for 20 minutes per inverting onto a cake dish. Drizzle honey on top.