Sour Cream Pound Cake made with Splenda Recipe

Preheat oven to 325°. Grease and flour a 10-inch tube pan or a 12-cup Bundt pan. Combine flour, Splenda(sugar) and baking soda in a large mixing bowl; add butter into flour mixture with a fork until crumbly and mixed well. Combine eggs, sour cream, and vanilla in a small mixing bowl.

Add 1/4 of the egg mixture at a time to flour mixture; beat on low speed with an electric mixer until blended. Spoon batter into pan. Bake for 1 hour and 20 minutes or until a tooth pick inserted in center comes out clean.