Lemon Pound Cake (low sugar)

Lemon Pound Cake:
Ingredients:
1 3/4 sticks of unsalted butter (room temp)
1 1/2 Splenda, granulated
1 Tbsp lemon zest
4 Eggs (room temp)
1/2 C. low fat sour cream
1 Tbsp. Vanilla
1/2 C. fresh squeezed lemon juice (not bottled)
1 3/4 C. flour
1/2 Tsp. salt
1/4 C. non fat dry milk
2 Tsp. baking powder

Lemon Glaze:
1 C. powdered sugar
1 C. Splenda, granules
2 Tbsp fresh lemon juice
1 Tbsp (plus/minus) l% milk

Directions:
Preheat oven to 325. Grease 1 8 x 8 or 9 x 9 pan. Beat butter and Splenda until mixed. Add sour cream, vanilla, and sour cream. Mix dry ingredients in separate bowl. Slowly add mixture, alternating with lemon juice. Pour mixture into pan. Bake for about 30 minutes or until toothpick comes out clean. Cool in pan 30 minutes. Then cool on wire rack.

Beat ingredients for lemon glaze. Frost cooled cake. Store in fridge.

Note, this cake is very dense and most, almost cheesecake like and tastes great!

Adapted from Epicurious.