Pound Cake

Pound cake is one of those simple, delicious desserts that we can't get enough of. But, it's something that we often limit ourselves due to the traditional recipe that calls for one pound of butter, one pound of sugar and one pound of flour. Because we love this cake so much, we were determined to create a recipe that is lower in fat and sugar without compromising on taste. And- we think we nailed it! Our pound cake recipe uses our Buttermilk mix and Truvia Baking Blend (although you can also use regular sugar) and packs 8 grams of protein per slice!


1/2 cup unsalted butter (melted)
1/4 cup non-GMO canola oil
2 large eggs
2/3 cup Truvia Baking Blend (or 1-1/3 cup sugar)
1-3/4 cup light almond milk
1 tsp vanilla extract
3 cups FlapJacked Buttermilk Mix

1 TBSP melted butter
2 TBSP light almond milk
1/2 tsp vanilla extract
2 TBSP Truvia Baking Blend (or 1/4 cup sugar)


Serving Size: 1 slice
Servings: 18 
Calories 176 
Fat 11g
Carbs 12g      
Fiber 2g
Sugar 4g 
Protein 8g

Pre-heat oven to 350˚. For the cake: Combine butter, oil and eggs into large bowl and whisk thoroughly. Add in Truvia, almond milk and vanilla extract stir until combined. Slowly add in FlapJacked mix and blend until you have a somewhat thick, smooth batter. 

Coat a bundt cake pan with nonstick spray and lightly sprinkle on flour to prevent the cake from sticking. Pour batter into the pan and place in the oven for 40 minutes (or until cake is thoroughly cooked). Remove from oven and let cool. While the cake is cooling, make the glaze by combining all 4 ingredients and whisking thoroughly until smooth. Gently remove the cake from the pan by placing upside down onto a large plate. Pour the glaze over the top of the cake evenly and slice into 18 equal pieces. Serve immediately. Enjoy!