Janet Wilder wrote:
> PickyJaz wrote:
>> I cannot tolerate sweetners (Splenda, Equal, etc.) but I have a friend
>> who is diabetic that I would like to bake the following lemon cake for
>> as a surprise. I have googled without success, as well as written to
>> the recipe's website to learn if I can replace the sugar with a
>> sweetner . No answers yet. I've not paid attention at the grocer to
>> see what sweetners are there, though I do remember seeing they at
>> least have Splenda, Equal and Truvia(?) in granulated form. Can
>> anyone here give me advice on which to use and in what proportion? Is
>> it always measure for measure, or do you use less or more of a
>> sweetner when substituting?
>> Following is a paste of the recipe....Picky
>>
>> Lemon-Glazed Pound Cake
>> The sunny taste of citrus highlights this buttery pound cake.
>>
>> Cake
>> 3/4 cup plus 2 tablespoons (1 3/4 sticks, 7 ounces) unsalted butter
>> 1 (3-ounce) package cream cheese
>> 1/2 teaspoon salt
>> 1 1/2 cups (10 1/2 ounces) sugar
>> 1 3/4 cups (7 1/2 ounces) King Arthur Unbleached All-Purpose Flour
>> 1 teaspoon baking powder
>> 2 teaspoons vanilla extract
>> 1/2 teaspoon lemon oil OR 1/4 teaspoon Fiori di Sicilia Flavor
>> 5 large eggs
>>
>> Glaze
>> 1/4 cup (2 ounces) fresh lemon juice
>> 1/2 cup (3 1/2 ounces) Baker's Special sugar or granulated sugar
>>
>> Cake: Preheat your oven to 350°F and grease two 8 1/2 x 4 1/2-inch
>> loaf pans or one tube or bundt-style pan. In a medium-sized mixing
>> bowl, beat together the butter and cream cheese until soft and fluffy.
>> Add the salt, sugar, flour and baking powder, and beat for 5 minutes;
>> the batter will be stiff.
>>
>> Add the vanilla and lemon oil, and 1 egg. Beat well. Continue to add
>> the eggs, one at a time, beating well and scraping the sides and
>> bottom of the bowl after each addition. When done, the batter will be
>> very fluffy. Spoon the batter into the prepared pan(s).
>>
>> Bake the cake for 55 to 60 minutes (for the tube or bundt-style pans)
>> or 35 to 40 minutes (for the two loaf pans), or until a cake tester
>> inserted into the center comes out clean.
>>
>> Glaze: Just before the cake is done, combine the lemon juice and sugar
>> and heat over low heat (or in the microwave) till the sugar is
>> dissolved; don't let the mixture boil.
>>
>> Remove the cake from the oven; allow it to cool for 10 minutes in the
>> pan. Turn it out onto a wire rack or serving platter. Poke the top all
>> over with a cake tester or toothpick, and gradually drizzle the glaze
>> over it, pausing occasionally to let it sink in. Allow the cake to
>> cool for several hours before slicing. Yield: about 16 servings.
>>
>> This recipe is from The Baker's Catalogue, Spring through Summer
>> 2001.
>
> The best advice is to spare your poor diabetic friend all those
> carbohydrates. Flour is just as bad as sugar so substituting artificial
> sweeteners for sugar saves a few carbs, but a serving of cake, even with
> artificial sweetener is more carbohydrates than a conscientious diabetic
> needs in their diet. JMHO.
>

I would at least ask the recipient if they wanted cake. I'm a long-term
diabetic and I can eat many sweet things if I do it in moderation and
take it into consideration in my use of insulin. It's best not to get in
a habit though.