Pound Cake
  • 4 tablespoons salted butter, room temperature
  • 4 ounces cream cheese, room temperature
  • ½ cup erythritol or other granular sugar substitute*
  • 3 whole eggs
  • 1 teaspoon extract (lemon or vanilla)
  • 1 Sweet Baking Mix (216g)
  1. Preheat oven to 350 degrees.
  2. In a stand mixer, blend butter and cream cheese for 1 minute. Then add erythritol and blend for another 5 minutes on medium-high speed. Mixture will change to a fluffy white appearance.
  3. Add eggs, one at a time beating well after each addition. Then add baking mix and extract. Blend on medium-low speed until batter is well blended. Taste for sweetness and adjust if needed.
  4. Pour batter into an oiled silicon baking pan (I used a 9-inch silicon Bundt, or you could use 3 smaller loaf pans). If baking a Bundt shape, bake for 45-55 minutes or until toothpick inserted into cake comes out clean and just as top of cake begins to brown.
  5. Remove from oven and allow to cool for 2 minutes before carefully inverting onto cooling rack.
  6. *If using a granular sweetener that measures cup for cup to sugar, use less, starting with ⅓ cup since Erythritol is less sweet than sugar.
  7. **Sock-it-to-me pound cake: Add 1 tablespoon plus 1 teaspoon cinnamon to pound cake batter.
  8. For Strudel: 1 ounce toasted and finely chopped pecans, 2 teaspoons cinnamon, ⅛ teaspoon salt, 2 tablespoons Erythritol (or 1-1/2 tablespoons coconut sugar)
  9. Pour ½ of batter into pan and then top with strudel, followed by remaining batter.
  10. **Cranberry-Orange Pound Cake
  11. Add 1.5 ounces dried cranberries (chopped), 1 teaspoon orange extract or the zest of 2 oranges to classic pound cake batter (omit the lemon/vanilla extract). Then top the pound cake with 2 ounces of chopped pecans. Follow same cooking times as below.
Recipe by Satisfying Eats at https://satisfyingeats.com/sweetbakingmixrecipes-2/