Ever since, my father who has a major sweet tooth turned diabetic, he started craving sweet things more than ever. As there is not much availability of sugar free desserts in our part of the world, we were at a loss. My mother and I tried to replace sugar with Splenda, in all the desserts we used to make. While some, to be honest, turned out to be quite a disaster, through trial and error, this particular recipe that I have been using for some time now, never seems to fail. This moist plain cake is the best alteration of the traditional pound cake we could come up with to meet the needs of a diabetic dessert lover.
Prep Time: 15 mins Cook Time: 45-50 mins Serves: 6
- 100g unsalted butter, room temperature, plus more for pan
- 1 cup flour, plus more for pan
- 1 1/4 cups Splenda
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 tablespoon greek yogurt
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Preheat oven at 180 degrees. Butter and flour an 8×4’ inch loaf pan; set aside.
- Using an electric mixer on high speed, beat together butter and Splenda. Add eggs one at a time, beating well after each addition; add vanilla, yogurt, baking powder and salt. Then add flour with the mixer on low, beating just until combined be careful not to over mix it.
- Bake until a toothpick inserted in center of cake comes out clean, about 45-50 minutes. Let it cool in a pan for 15-20 minutes. Invert onto a wire rack. To serve, you can glaze with diabetic honey or sprinkle some splenda on top and garnish with a walnut in the center.