Hans Rockenwagner's Lemon Pound Cake

Preheat oven to 325°F (160°C). Spray ten small loaf pans with non-stick cooking spray.

Combine flour, corn starch, baking powder and baking soda together in a medium mixing bowl. Set aside.

Combine butter, SPLENDA Granulated Sweetener, corn syrup, lemon zest and juice in large mixing bowl. Beat at low speed with electric mixer. Add eggs, one egg at a time, mixing well after each addition. Add vanilla extract. Mix well.

Fold the flour mixture into the blended mixture. Pour batter into loaf pans.

Bake 20 to 25 minutes.