Pyure Delight Pound Cake

Looking for a light dessert that doesn't compromise on taste? Look no further! Our Pyure Delight Pound Cake is the perfect blend of sweetness and texture, thanks to the magic of our Organic Allulose and Granular Stevia Blend sweeteners. This pound cake offers a low-calorie twist on the classic recipe, without using traditional sugar.

Allulose, a rare sugar found naturally in fruits like figs and raisins, has become a baker's best friend. Unlike regular sugar, allulose provides the same sweetness and browning effects, making it ideal for baking. Paired with our Organic Granular Stevia Blend, this cake delivers the perfect balance of sweetness, ensuring every bite is as delightful as the last.

The result? A moist, tender pound cake with a golden crust that’s sure to impress your family and friends.

Whether you’re hosting a gathering or simply indulging in a sweet treat, our Allulose Delight Pound Cake is a must-try. Serve it with a side of sweetened fruit and a dollop of whipped cream for an extra touch of decadence. Happy baking!

Ingredients

• 1 ½ cups unsalted butter (at room temperature)
• 1 ½ cups Pyure Organic Allulose Sweetener
• 1 ½ cups Pyure Organic Granular Stevia Blend
• 5 large eggs (at room temperature)
• 1 teaspoon pure vanilla extract
• 3 cups all-purpose flour (sifted)
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 ¼ cups unsweetened vanilla almond milk (at room temperature)

Instructions

Note: Be sure to allow the butter, eggs, and almond milk to come to room temperature before beginning.

1. Preheat the oven to 325°F.
2. Mix the butter, allulose, and stevia together for several minutes until light and fluffy.
3. Slowly add in the eggs, one at a time, making sure each one is well-mixed before adding the next. When adding the last egg, add the vanilla extract along with it and mix.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Add half of the dry ingredient mixture and half of the almond milk to the wet mixture and mix until just combined, then add the remaining dry ingredient mixture and the remaining almond milk. Continue beating until all ingredients are well combined.
6. Generously grease and flour a 10-cup bundt pan, then pour in the batter.
7. Bake at 325°F for 55-65 minutes. Note: Check to see if your cake is done by inserting a butter knife or toothpick into the middle. If it comes out clean, your cake is done. Baking times may vary by oven and type of pan.
8. After removing it from the oven, allow the cake to cool in the pan for at least 30 minutes before attempting to remove it.
9. After transferring the cake to a cooling rack, let it continue to cool for at least 20 minutes before serving.
10. Serve and enjoy!

Recipe and photos by https://www.flrshco.com/