Chef Hans Rockenwagner makes mini lemon pound cakes low calorie by using SPLENDA® No Calorie Sweetener.

Hans Rockenwagner's Lemon Pound Cake

1 1/2 cups all-purpose flour
1/4 cup cornstarch
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup butter, softened
1 cup SPLENDA® No Calorie Sweetener, Granulated
1/2 cup corn syrup
2 lemons (zest and juice)
4 large eggs
1 teaspoon vanilla extract

1. Preheat oven to 325°F (160°C). Spray ten small loaf pans with non-stick cooking spray.
2. Combine flour, corn starch, baking powder and baking soda together in a medium mixing bowl. Set aside.
3. Combine butter, SPLENDA® Granulated Sweetener, corn syrup, lemon zest and juice in large mixing bowl. Beat at low speed with electric mixer. Add eggs, one egg at a time, mixing well after each addition. Add vanilla extract. Mix well.
4. Fold the flour mixture into the blended mixture. Pour batter into loaf pans.
5. Bake 20 to 25 minutes.

Makes 10 servings.
Prep Time: 25 Minutes
Cook Time: 25 Minutes

Nutrition Info Per Serving (1/10 of recipe): Calories 240 | Calories from Fat 100 | Fat 12g (sat 6g) | Cholesterol 110mg | Sodium 220mg | Carbohydrates 32g | Fiber 2g | Sugars 9g | Protein 5g

Recipe courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics. For more information regarding this product, please call 1-800-777-5363 or visit their website at www.splenda.com.