2 cups Carbalose flour
2 cups granular Splenda or equivalent liquid Splenda
1/2 teaspoon baking soda
1 teaspoon vanilla
1 teaspoon lemon rind, from 1 small lemon
2 tablespoons lemon juice, from 1 small lemon
1 cup butter, softened
1 cup sour cream
4 eggs

Blend all of the ingredients on low speed to combine. Beat 3 minutes on medium speed. Pour into a large heavily greased bundt pan. Bake 300 for 65-70 minutes or until well-browned and firm to the touch. Cool 15 minutes in the pan; turn out and cool.

Makes 16 servings
Can be frozen

With granular Splenda:
Per Serving: 207 Calories; 17g Fat; 7g Protein; 11g Carbohydrate; 4g Dietary Fiber; 7g Net Carbs

With liquid Splenda:
Per Serving: 195 Calories; 17g Fat; 7g Protein; 8g Carbohydrate; 4g Dietary Fiber; 4g Net Carbs

Although Tova suggested that we lower our ovens by 25 degrees and increase the baking time when baking with Carbalose flour, I'm finding that so far, my baked goods aren't taking any longer than they would have at the original temperature. My pound cake didn't rise much and is only about half as high as my Aunt's pound cake usually comes out, but it's very brown. It's much more brown than hers comes out. So, my suggestion is to set your timer for the lowest amount of time listed in your original recipe and check after that amount of time. You can always add more time, but you can't rescue a burnt cake. I think if I had baked this cake any longer than the 70 minutes, it would have been too dark.

At the last minute, while mixing the cake batter, I decided to throw in an extra egg (the recipe called for 3 eggs) to help add more moisture as well as leavening since pound cake really has very little leavening other than from the eggs. I'm not sure if that extra egg helped or hindered the cake's rising. It is very moist inside so maybe the extra egg wasn't necessary. Oh, and I also cut back on the Carbalose flour by 1/4 cup but I may put it back in next time I make this. It doesn't affect the carb count enough to worry about.

I had a little trouble removing it from the pan so make sure that you grease your pan very well. My cake isn't quite cool enough yet to tell how it will be once it's stood for a while, but I took a nibble and it tastes very nice and there's no Carbalose taste at all. It's very lemony, but a little greasy/buttery to the touch, at least on the outside. I've got a piece chilling in the freezer so I'll let you know shortly how the texture is when it's cool. My husband just nabbed a hot piece and said it tastes very good warm.

I've now tasted the cooled cake. I seem to detect the Carbalose taste a bit now and it's very slightly on the salty side even though I left out the 1/2 teaspoon of salt originally called for. You might try using half unsalted butter. I also think that the cake should have been baked a little longer, at least on the inside, but that would be difficult to do without burning the outside. I'm sure the slight underbaking was due to it not rising enough so maybe a little baking powder would help. If you add baking powder, you'll definitely have to use unsalted butter. Here's a picture of the whole cake:

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