Splenda's sour cream pound cake recipe uses Splenda sugar blend as an ingredient. Splenda also offers a recipe for velvet pound cake that incorporates Splenda brown sugar blend into the cake batter.
To make the sour cream pound cake, stir 3 cups of sifted cake flour, 1 1/2 cups of Splenda sugar blend and 1/4 teaspoon of baking soda together in a large bowl. Add 1 cup of softened butter, and cut it into the flour to form a crumbly mixture. Whisk 6 eggs with 8 ounces of sour cream and 2 teaspoons of vanilla extract in another bowl. Gradually blend the egg mixture into the flour mixture with an electric mixer. Pour the batter into a greased and floured 10-inch tube pan, and bake it at 325 degrees Fahrenheit for 80 minutes or until an insertion of a toothpick in the center emerges clean.
To make the velvet pound cake, whip 3/4 cup of butter and 3 ounces of cream cheese with an electric mixer. Incorporate 1 3/4 cups of all-purpose flour, 3/4 cup of Splenda brown sugar blend, 1 teaspoon of baking powder and 1/2 teaspoon of salt. Add 2 teaspoons of vanilla extract and 1 teaspoon of almond extract. Beat in 5 eggs, one at a time, to create a light and fluffy batter. Transfer the batter into a greased 9-by-5-inch loaf pan, and bake it at 350 F for 55 minutes or until the batter is cooked through.