Are you ready to taste some goodies using stevia? There are many benefits (and ease) in baking with stevia. I have found this plant based sweetener to be an excellent substitute for sugar in most of my recipes with one exception. Stevia can not be cooked on the stove top. For example, my recipe for English Toffee, which is entirely prepared on the stove and then refrigerated to harden the toffee, turned into a chewy mess when I substituted stevia for sugar. So save yourself the time and cost of ingredients by only using stevia in your recipes that are baked in the oven.
When purchasing stevia, make sure to buy the baking blend stevia. It can be found under the brand name Truvia in the grocery store.
Here is the recipe for my Lemon Pound Cake:
- 1 1/2 cups all purpose flour
- 1/4 tsp baking soda
- 1/4 tsp kosher salt
- 3/4 cup unsalted butter
- 1/2 cup stevia (baking blend)
- 1 1/2 tsp vanilla extract
- 1 tsp finely grated lemon zest
- 2 Tbsp fresh lemon juice
- 2 large eggs
- 1/2 cup sour cream
Preheat oven to 325 degrees. Grease and flour loaf pan, preferably glass. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
In a large mixer bowl, beat together butter, stevia, vanilla extract, lemon zest, and lemon juice. Add the eggs, one at a time, mixing well. Add the sour cream, mix until blended. Then add the flour mixture in two parts, mix until blended.
Pour the batter into the prepared loaf pan. Bake 70 minutes, then check with a toothpick for doneness. Cool for 15 minutes in loaf pan. Run a knife around the inside of the pan, invert the cake onto a wire rack. Continue cooling for another 15 minutes. Finally, slice the cake into 1 inch slices and display slices on a rectangle tray.
I served this delicious pound cake with a side of fruit salad. However, my guests all chose to put their scoop of fruit salad directly on their slice of pound cake as if it were strawberry shortcake!