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POUND CAKE




Source of Recipe


Low-carb friends


Recipe Introduction


This cake tastes just like my Grandma's pound cake, but perhaps a slight bit more grainy from the almond flour. This is so good that I had to wrap up half the cake and stow it away in the freezer to keep me from being tempted to eat more. Next time I may try baking it in a loaf pan or perhaps in muffin tins for individual cakes. I think little muffin-sized cakes would be great split and filled with strawberries and topped with whipped cream. I might also add a little grated lemon rind or even try it with orange extract and orange rind.

Other than the adjustment in the baking time, I made one other change. The original recipe said to stir in the extracts at the very end and I decided to skip that step and just put them in along with the other wet ingredients. I used liquid Splenda in mine and the results were outstanding.



List of Ingredients




1/2 cup butter, softened
4 ounces cream cheese, softened
1 cup granular Splenda or 1 1/2 teaspoons liquid Splenda
5 eggs, room temperature
1 teaspoon lemon extract
1 teaspoon vanilla
2 cups almond flour, 6 1/2 ounces
1 teaspoon baking powder


Recipe



Cream butter, cream cheese and Splenda. Add eggs, one at a time; blend in extracts. Mix almond flour and baking powder; add to egg mixture a little at a time. Pour into greased 9-inch round cake pan. Bake at 350º 50-55 minutes. I suggest checking the cake after 40 minutes or so because mine was done in less than 45 minutes. Cake will be golden brown and firm to the touch when done.

Makes 8 servings

With granular Splenda:
Per Serving: 346 Calories; 31g Fat; 10g Protein; 9g Carbohydrate; 3g Dietary Fiber; 6g Net Carbs

With liquid Splenda:
Per Serving: 334 Calories; 31g Fat; 10g Protein; 6g Carbohydrate; 3g Dietary Fiber; 3g Net Carbs